📝 About This Recipe
In the bustling markets of Kabul, the arrival of fragrant, pink-fleshed guavas signals a season of refreshing indulgence. Juice-e-Amrud is more than just a beverage; it is a sophisticated Afghan nectar that balances the tropical sweetness of ripe guava with the warming notes of cardamom and a bright citrus finish. This recipe elevates the humble fruit into a velvety, ruby-hued drink that captures the essence of Central Asian hospitality.
🥗 Ingredients
Main Ingredients
- 4-5 large Fresh Pink Guavas (very ripe and fragrant, skins scrubbed)
- 3 cups Cold Filtered Water (adjust for desired thickness)
- 3-4 tablespoons Granulated Sugar (adjust based on fruit sweetness)
- 1 tablespoon Fresh Lime Juice (to brighten the flavors)
Afghan Spice Blend
- 4 pieces Green Cardamom Pods (seeds extracted and finely ground)
- 1/2 teaspoon Rose Water (culinary grade for a floral aroma)
- 1 pinch Black Salt (Kala Namak) (optional, for an authentic savory-sweet depth)
For Garnish and Serving
- 8-10 pieces Fresh Mint Leaves (slapped to release oils)
- 2 cups Crushed Ice
- 2 tablespoons Pomegranate Arils (for a pop of color and texture)
- 4 rounds Lime Slices (thinly sliced)
👨🍳 Instructions
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1
Begin by selecting the ripest guavas available; they should be slightly soft to the touch and emit a powerful, sweet floral aroma.
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2
Wash the guavas thoroughly under cold running water. Trim off the woody stem end and the blossom end (the dark spot at the bottom).
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3
Roughly chop the guavas into 1-inch cubes. There is no need to peel them, as the skin contains significant flavor and nutrients, though it will be strained later.
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4
Place the chopped guava pieces into a high-speed blender. Add 1 cup of the cold filtered water to help the blades catch the fruit.
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5
Pulse the blender several times to break down the fruit. Avoid blending on high for too long at this stage to prevent the hard seeds from being pulverized into grit.
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6
Add the remaining 2 cups of water, sugar, and the freshly ground cardamom seeds to the blender.
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7
Blend on medium speed for about 30-45 seconds until the mixture looks like a thick, consistent puree.
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8
Set a fine-mesh sieve over a large pitcher. Pour the guava mixture through the sieve, using the back of a ladle or a spatula to press the pulp through.
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9
Discard the remaining seeds and tough fibrous bits left in the sieve to ensure a silky-smooth texture.
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10
Stir in the fresh lime juice, rose water, and the pinch of black salt. Stir vigorously to ensure the sugar is fully dissolved.
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11
Taste the juice. If the guavas were particularly tart, add a touch more sugar; if too thick, whisk in a splash more water.
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12
Chill the pitcher in the refrigerator for at least 30 minutes to allow the cardamom and rose water to infuse deeply.
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13
To serve, fill tall glasses with crushed ice. Pour the chilled Juice-e-Amrud over the ice, leaving an inch at the top.
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14
Garnish each glass with a sprig of slapped mint, a few pomegranate arils, and a thin lime wheel.
💡 Chef's Tips
Always use pink guavas if possible for that iconic blush color; white guavas work but lack the same visual appeal. Do not over-blend the seeds, as they can impart a bitter, sandy texture to the juice even after straining. If you prefer a refined sugar alternative, honey or agave nectar pair beautifully with the floral notes of the guava. For an extra cold treat, blend half of the water as ice cubes directly into the fruit for a slushy-style consistency. To make ahead, store the strained juice in a glass jar for up to 48 hours, shaking well before serving as natural separation occurs.
🍽️ Serving Suggestions
Serve alongside a plate of Afghan 'Shor-Nakhod' (chickpea and potato salad) for a classic afternoon snack. Pair with a handful of salted pistachios and almonds to balance the sweetness of the juice. Enjoy as a cooling accompaniment to a spicy Afghan Lamb Karahi or Pulao. For a dessert pairing, serve with a slice of 'Roht' (sweet Afghan bread). Excellent when served in chilled copper mugs to keep the juice frosty in warm weather.