Jarritos Guava Recipe

Make guava puree

Choose 3–4 ripe guavas. Wash, halve, and scoop the flesh into a blender. Add 2–3 tablespoons of water and blend to a smooth puree. Pass the puree through a fine-mesh sieve or chinois into a bowl, pressing with a spatula to extract about 1 cup strained guava puree. Discard seeds and skins.

Cook syrup

In a small saucepan combine 1 cup strained guava puree, 1 cup granulated sugar, and 1 cup water. Stir to combine over medium heat until the sugar dissolves. Bring to a gentle simmer and cook 4–6 minutes, stirring occasionally, until the mixture slightly thickens and the guava flavor concentrates. Remove from heat.

Stir in 1 tablespoon fresh lime juice and 1 teaspoon fine sea salt. Allow the syrup to cool to room temperature, then refrigerate until chilled (30 minutes–1 hour). The syrup can be stored in an airtight container in the refrigerator for up to 1 week.

Prepare glasses

Fill four tall glasses with about 1/2 cup ice each (or to preference). If you want a Jarritos-style look, chill the glasses first.

Measure syrup: For a balanced Jarritos-style guava soda, use about 2 tablespoons (30 ml) of guava syrup per 8-ounce (1 cup) serving. For 4 cups (four servings), you will need ~8 tablespoons (1/2 cup) syrup. Taste and adjust sweetness by adding more or less syrup.

Assemble: Divide the chilled syrup among the prepared glasses (about 2 tablespoons/30 ml per glass). Add 1 cup (240 ml) cold carbonated water to each glass. Gently stir once or twice to combine so the carbonation isn't fully lost. Add additional ice if desired.

Garnish and serve: Garnish each glass with a lime wedge and a sprig of fresh mint, if using. Serve immediately, with a straw or stirrer.