Jugo Guayaba Recipe

Prepare guavas

Rinse the guavas under running water to remove dirt. Cut off the stem ends, then chop the guavas into quarters. If the skins are very tough, you can peel them, but leaving the skin adds color and flavor.

Cook (optional for softer fruit)

Place the chopped guavas in a medium saucepan with 1 cup of the water. Bring to a gentle simmer over medium heat and cook for 6–8 minutes, stirring occasionally, until the fruit softens and releases juices. This step helps extract more flavor and softens seeds for easier blending. Remove from heat and let cool 5 minutes. (If using very ripe guavas, you may skip this and proceed to blending.)

Blend

Transfer the guavas and any cooking liquid to a blender. Add the remaining 3 cups of water, granulated sugar, fresh lime juice, and a pinch of salt. Blend on high until the mixture is smooth, about 45–60 seconds. If you skipped cooking, blend the raw chopped guavas with the water the same way, but blend a little longer to break down the seeds.

Strain

Place a fine-mesh sieve or cheesecloth over a large bowl or pitcher. Pour the blended guava mixture through the sieve, using the back of a spoon or a spatula to press as much liquid through as possible. Discard remaining pulp and seeds (or reserve for use in smoothies or baking).

Adjust sweetness and chill

Taste the strained juice and add more sugar if desired, stirring until dissolved. If the juice is too concentrated, stir in additional cold water to reach your preferred strength. Refrigerate the juice until well chilled, about 30 minutes, or serve immediately over ice.

Serve

Fill glasses with ice cubes and pour the chilled guava juice over the ice. Garnish each glass with a lime slice and a couple of mint leaves if desired. Serve cold.

Arrange lime slices and mint leaves on the rim or in the glass for a fresh presentation.