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Ingredients
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Cashew Fruit Base
Optional Flavor / Finish
Method
Cashew Fruit Base
- 1
Prepare fruit
Rinse the cashew apples thoroughly under cool running water to remove any dirt. Trim off and discard the stem end and any bruised spots. The cashew nut (attached at the top) should be removed prior to handling — if present, remove the nut safely with gloves or buy pre-separated cashew apples.
- 2
Chop fruit
Quarter or roughly chop the cashew apples so they will blend evenly. There's no need to peel them; the skin is thin and blends well.
- 3
Blend
Place the chopped cashew apples in a blender with 2 cups water, the granulated sugar, lime juice, and a pinch of salt. Blend on high for 45–60 seconds until very smooth and pulpy.
- 4
Strain (for smooth beverage)
Place a fine-mesh sieve or cheesecloth over a large bowl or pitcher. Pour the blended mixture through the sieve, using the back of a spoon to press the pulp and extract as much juice as possible. Discard the coarse pulp or reserve it for smoothies or baking.
- 5
Taste and adjust
Taste the strained liquid. If it is too concentrated, stir in up to 1 cup cold water (or sparkling water for fizz) until you reach the desired intensity. Adjust sweetness with up to 1–2 additional tablespoons sugar if needed, and adjust acidity with a few more drops of lime juice. Add another pinch of salt if the flavor seems flat.
Optional Flavor / Finish
- 6
Chill and serve
Refrigerate the beverage for at least 15 minutes to chill, or serve immediately over ice cubes in glasses. Stir briefly before pouring if settled.
- 7
Garnish and optional alcohol
Pour into serving glasses over ice. Add a sprig of fresh mint and a lime wedge to each glass. For an adult version, add about 60 ml cachaça or white rum per pitcher (or 30–45 ml per glass) and stir gently to combine.
- 8
Storage
Store leftover marañon in a sealed container in the refrigerator for up to 48 hours. Shake or stir before serving as separation may occur. Do not freeze — the texture will change.