Ume Guava Recipe
Make Ume Guava Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ume-Guava Syrup
Assemble & Finish
Method
Ume-Guava Syrup
- 1
Prepare guava
Wash the guavas, quarter them and remove any large seeds. Roughly chop the guava flesh; measure about 2 cups of chopped guava (including some pulp).
- 2
Cook fruit
Place the chopped guava, 1 cup sugar, and 1 cup water in a small saucepan over medium heat. Bring to a gentle simmer, stirring to dissolve the sugar. Reduce heat to low and simmer for 10–12 minutes, until the fruit is very soft and the liquid is fragrant and slightly thickened.
- 3
Smash and strain
Use a potato masher or the back of a spoon to crush the guava against the side of the pan to release more juice and pulp. Remove from heat and let cool 5 minutes. Pour the mixture through a fine-mesh sieve set over a bowl, pressing gently with the back of a spoon to extract as much purée as possible. Discard seeds and skins left in the sieve.
- 4
Finish with ume and acid
Return the strained guava purée (should yield about 1 to 1 1/4 cups) to the pan off the heat. Stir in 2 tablespoons umeboshi paste (or equivalent ume syrup) until fully incorporated; taste and add 1 tablespoon fresh lemon juice to balance sweetness if needed. If the syrup is too thick, add 1–2 tablespoons water to reach a pourable syrup consistency. Cool to room temperature.
- 5
Optional: store
Transfer the cooled syrup to a clean jar and refrigerate. It will keep 7–10 days refrigerated.
Assemble & Finish
- 6
Prepare glassware
Fill two tall glasses with ice (about 1 cup ice per glass). Add a fresh mint sprig and optional shiso leaf to each glass for aroma.
- 7
- 8
Stir and finish
Give each glass a gentle stir to combine syrup and soda without flattening the bubbles. Taste and adjust: add another tablespoon syrup for more sweetness/fruit, or a squeeze of lime/yuzu wedge for brightness.
- 9
Garnish and serve
Garnish with a lime or yuzu wedge on the rim and a small extra dollop of umeboshi (optional) or an additional shiso leaf for an aromatic finish. Serve immediately.