Guava Juice Recipe

Wash and quarter

Wash the guavas thoroughly under running water. Pat dry. Trim off the stem ends and any blemished spots. Quarter each guava into 4 pieces.

Scoop or keep seeds

If you prefer a smoother juice, use a spoon to scoop out the seeds and some flesh from the center. If you like a slightly pulpy texture and don’t mind small seeds, leave them in — they will be strained later.

Blend guava and water

Place the quartered guavas in a blender. Add 1 cup water. Pulse to break down the fruit, then blend on high for 45–60 seconds until mostly smooth.

Strain (optional)

Pour the blended guava through a fine mesh sieve or chinois into a large bowl or pitcher, using a spatula to press the pulp and extract as much juice as possible. Discard the solids (or save a few tablespoons of pulp if you prefer a pulpy drink).

Dissolve sugar and season

Return the strained guava juice to the blender or a mixing pitcher. Add the granulated sugar, fresh lime juice, and a pinch of salt. Stir or blend briefly just until the sugar dissolves (about 20–30 seconds). Taste and adjust sweetness or acidity: add up to 1–2 more tablespoons sugar or more lime juice as desired.

Add ice and chill

Add the ice cubes to the juice and stir until chilled. If you used a blender for final mixing, pulse once or twice with the ice to chill quickly (this will slightly dilute the juice).

Pour the guava juice into glasses over fresh ice if desired. Garnish each glass with a lime slice and a couple of mint leaves. Serve immediately.

Storage: Refrigerate leftover juice in a sealed container for up to 48 hours. Shake or stir before serving as separation may occur.