📝 About This Recipe
Capture the vibrant essence of the tropics with this velvety, homemade guava nectar, a staple refreshment across Latin America and the Caribbean. Unlike store-bought juices, this nectar preserves the fruit's natural floral aroma and buttery texture by gently simmering ripe pink guavas into a concentrated syrup. It is a perfect balance of exotic sweetness and a hint of citrus tang, offering a sophisticated sensory escape in every glass.
🥗 Ingredients
The Fruit Base
- 2 pounds Ripe Pink Guavas (soft to the touch and fragrant; yellow skin preferred)
- 4 cups Filtered Water (divided into two portions)
The Sweetener & Aromatics
- 1/2 cup Granulated Cane Sugar (adjust to taste based on fruit ripeness)
- 1 tablespoon Fresh Lime Juice (acts as a natural preservative and brightener)
- 1/4 teaspoon Pure Vanilla Extract (optional, for a rounded floral note)
- 1 pinch Sea Salt (to enhance the tropical sweetness)
For Serving & Garnish
- 2 cups Ice Cubes (crushed or large blocks)
- 6 pieces Fresh Mint Sprigs (for a refreshing aroma)
- 6 circles Lime Slices (thinly sliced for the rim)
👨🍳 Instructions
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1
Begin by thoroughly washing the guavas under cool running water. Trim off the woody stem and the blossom end (the small dark circle at the bottom) with a sharp paring knife.
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2
Roughly chop the guavas into 1-inch chunks. There is no need to peel them, as the skin contains significant flavor and pectin which gives the nectar its signature body.
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3
Place the chopped guavas into a large stainless steel saucepan and add 2 cups of the filtered water.
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4
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 12-15 minutes until the fruit is very soft and falling apart.
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5
Remove the pot from the heat and allow the mixture to cool for about 10 minutes to ensure safe handling.
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6
Transfer the softened fruit and the cooking liquid into a high-speed blender. Pulse a few times until the mixture is a smooth, thick puree. Do not over-blend, as you don't want to pulverize the hard seeds completely.
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7
Set a fine-mesh sieve over a large pitcher or bowl. Pour the guava puree through the sieve, using the back of a ladle or a spatula to press the pulp through while leaving the gritty seeds behind.
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8
Discard the seeds. To the smooth puree in the pitcher, add the remaining 2 cups of cold filtered water, sugar, lime juice, vanilla extract, and the pinch of salt.
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9
Whisk vigorously until the sugar is completely dissolved and the nectar is uniform in color and texture.
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10
Taste the nectar. If the guavas were exceptionally tart, add an extra tablespoon of sugar. If too thick, add water 1/4 cup at a time until the desired 'nectar' consistency is reached.
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11
Chill the nectar in the refrigerator for at least 2 hours. This drink is best served ice-cold to allow the flavors to meld.
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12
To serve, fill tall glasses with ice, pour the nectar over the top, and garnish with a fresh mint sprig and a lime wheel.
💡 Chef's Tips
Choose guavas that are yellow-skinned and yield to gentle pressure; white guavas work too, but pink guavas provide that iconic rosy hue. If you prefer a sugar-free version, substitute the cane sugar with agave nectar or honey, adding it while the puree is still warm. Avoid blending for too long; if you grind the seeds into a powder, the nectar may develop a slightly gritty or bitter aftertaste. Store the nectar in a sealed glass carafe in the fridge for up to 3 days; give it a good shake before serving as natural separation will occur. For an ultra-smooth 'velvet' finish, pass the strained nectar through a nut milk bag or cheesecloth.
🍽️ Serving Suggestions
Serve alongside spicy Caribbean jerk chicken to cool down the palate. Mix 1 part guava nectar with 2 parts sparkling water for a refreshing homemade soda. Use this nectar as a base for a 'Guava Mimosa' by topping it with chilled Prosecco or Champagne. Pair with a plate of salty Manchego cheese and crackers for a classic sweet-and-savory snack. Blend a cup of the nectar with a frozen banana for a quick tropical morning smoothie.