AGUA DE GUAYABA
In Mexico, you know that guava season has started when the fruit's sweet aroma perfumes the air. There are many varieties of guavas, and, thankfully, more and more of them are available in the United States. The skin can be yellowish (often with brown spots) or green, and the flesh may be white, yellowish, or pink. Look for guavas that are very fragrant and feel slightly soft but not mushy. They have many tiny seeds, which are edible, so you can choose to leave them in or strain the drink if you prefer. Personally, I always choose with seeds.
Yield makes about 8 cups
Number Of Ingredients 4
Steps:
- Rinse the guavas and use the tip of a knife to remove the bottom part that feels a little hard. Coarsely chop the guavas and put them in a blender. Add the water and sugar and blend until completely smooth. Stir in the lime juice. Strain through a fine-mesh sieve into a pitcher, if desired. Taste and add more sugar if you like.
- Refrigerate until completely chilled. Serve over ice.
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