Guava juice

🍈 Pink guava blended with cold water and measured sugar, then strained.

Ingredients

• 600 g ripe pink guava flesh without skin or heavily seeded centre, usable weight
• 400 ml cold drinking water
• 20 g sugar

Preparation

Wash guavas in potable water, peel, remove damaged areas and spoon out heavily seeded centre. Then weigh 600 g usable flesh.

Cut small pieces. Check blender and food strainer are clean and prepare 4 clean glasses.

Blend flesh, 400 ml cold water and 20 g sugar in short pulses until smooth, avoiding prolonged grinding of residual seeds.

Pass through fine food strainer over clean vessel, gently stirring to let juice and some pulp through without forcing seeds.

Stir obtained juice, taste without automatically adding sugar and divide 4 small glasses about 200–250 ml by losses.

Serve cold immediately with no ice, milk, lemon or garnish. Filtered household juice is not pasteurized; keep refrigerated if delayed.