Guava Goddess Recipe

Make or prepare guava pulp

If using fresh guavas: wash, quarter and remove large seeds. Blend the guava flesh until smooth (about 30–45 seconds). Pass the puree through a fine-mesh sieve pressing with a spatula to yield about 1 cup strained guava pulp. If using canned guava paste or jarred pulp, loosen with a little warm water and strain to reach the same texture and volume.

Combine base ingredients

In a pitcher or mixing container, whisk together 1 cup strained guava pulp, 2 tablespoons fresh lime juice, and 2 tablespoons simple syrup. Add 1 cup cold water and whisk until fully combined and smooth. Taste and adjust sweetness or acidity: add up to 1 more tablespoon simple syrup if too tart, or another teaspoon lime juice if too sweet.

If making the alcoholic version, add 2 tablespoons white rum per serving to the pitcher and stir to combine. For a lighter, nonalcoholic or lower-alcohol beverage, omit the rum.

Fill chilled serving glasses with ice (about 1 cup ice per glass). Pour the guava mixture over the ice until the glass is about three-quarters full (reserve room for soda if using). If you prefer a fizzy Guava Goddess, top each glass with club soda or sparkling water (about 1/4 to 1/3 cup per glass) and gently stir once to incorporate.

Optional rim: moisten the glass rim with a lime wedge and dip in coarse sugar or Tajín for a sweet-spicy accent before adding ice.

Garnish each glass with a lime wheel or wedge and a sprig of fresh mint. Serve immediately while cold.