Search
The Cook Book

Guava Juice

Home » Written Recipes » Recipes » Drinks » Juices » Guava Juice
Guava Juice ccexpress

Serving Details

  • Yield: Serves 4
  • Preparation Time: 10 minutes
  • Cooking Time: None
  • Total Time: 10 minutes

Recipe Description

Guava Juice is a refreshing and tropical drink packed with nutrients and flavor. This homemade juice brings out the natural sweetness of guavas, offering a perfect blend of health and taste. Ideal for summer days or as a nutritious addition to your daily routine, this recipe is simple yet delightful.

Ingredients

  • 4 ripe guavas
  • 2 cups cold water
  • 2 tablespoons sugar (optional)
  • 1 tablespoon lemon juice
  • Ice cubes, for serving
  • Fresh mint leaves, for garnish

Instructions

Step 1: Prepare the Guavas

  • Wash the guavas thoroughly and cut them into small pieces, removing any seeds.

Step 2: Blend the Ingredients

  • Add the guava pieces to a blender along with cold water, sugar (if using), and lemon juice.
  • Blend until smooth.

Step 3: Strain the Juice

  • Strain the blended mixture through a fine sieve to remove the pulp for a smoother texture.

Step 4: Serve

  • Pour the guava juice into glasses over ice cubes.
  • Garnish with fresh mint leaves and serve immediately.

Nutritional Information (Per Serving)

  • Calories: 80 kcal
  • Carbohydrates: 20g
  • Protein: 1g
  • Fat: 0g
  • Fiber: 3g
  • Vitamin C: 40mg

FAQs

Can I use unripe guavas?

It’s best to use ripe guavas as they are naturally sweeter and provide better flavor.

Can I skip straining the juice?

Yes, if you prefer a thicker juice with pulp, you can skip the straining step.

How long can I store guava juice?

Fresh guava juice is best consumed immediately, but you can store it in the refrigerator for up to 24 hours in a sealed container.

Can I add other fruits?

Absolutely! Guava pairs well with pineapple, orange, or strawberries for a mixed fruit juice.

You May Like

Latest Recipes

Top 10

Chefs Biography

Boston Iced Tea ccexpress

Boston Iced Tea

Serving Details Serves: 4 glasses Preparation Time: 10 minutes Total

Spiced Cider Tea

Spiced Cider Tea Recipe

Place the cinnamon stick, cloves, and peppercorns in a medium saucepan. Add 2 cups water. Bring to a boil, cover and simmer for 5 minutes.

Blue Berry Blast

Blueberry Blast Recipe

Place the blueberries and pineapple rings in a blender. Puree until smooth; pour into 2 glasses filled with ice.

Seafood Alfredo dip

Seafood Alfredo Dip Recipe

Melt the butter in a pan over medium heat. Whisk in the flour and cook to make a smooth paste about 5 mins and gradually stir in the heavy cream.

Chicken Hara Moti Recipe

Chicken Hara Moti Recipe

Ingredients 1/2 kg  boneless chicken cut into small cubes 125 gm plain yogurt 1 onion finely chopped 2

recipe image legacy id 107486 10

Slow-roast Persian lamb with pomegranate salad

Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around – not over – the lamb. Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb. Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

stir fry 1

Stir-fry green curry beef with asparagus & sugar snaps

Stir the beef with the fish sauce, lime zest, peppercorns and garlic, then set aside. Heat half the oil in a large non-stick wok and pile in the shallot, asparagus, sugar snaps and broccoli. Stir-fry over a high heat for 5 mins. (There are a lot of vegetables, so you can speed up the process by adding a dash of water to the wok every now and then to steam them at the same time.) Stir the coconut milk, curry paste and lime juice together, pour into the pan and stir well. Simmer for 2 mins, adding a few tbsp water until the vegetables are tender but still have a lot of bite. Tip into bowls and keep warm. Add the remaining oil to the pan, tip in the beef and stir-fry for 1-2 mins until just cooked. Stir through the basil leaves and serve on top of the vegetables.

Herby spatchcocked chicken with crisp chickpeas & wild garlic labneh

Chicken & cherry tomato lentils

Heat oven to 200C/180C fan/gas 6. Toss the chicken and onion with the oil, arrange on a baking tray and season. Roast for 10 mins, then add the cherry tomatoes and sprinkle over the cumin seeds. Cook for another 10 mins. Meanwhile, heat the Puy lentils following pack instructions, then turn out into a large serving bowl. Once the chicken is ready, add everything to the bowl with the lentils and toss together. Stir in the red wine vinegar, parsley and seasoning to taste.

recipe image legacy id 2679 10

Chicken & bacon Caesar salad

Stir fry the bacon in a frying pan for 2-3 minutes on each side. Remove, then sprinkle the croûtons into the fat in the pan and toss over a medium heat for a minute or two to give them flavour and crisp them up. Divide the leaves between 2 plates. Halve the avocado and dig out the stone; peel and cut into chunks and scatter over the leaves. Tear the chicken into pieces on top. Finally, snap the bacon into chunky pieces over the chicken and top with the croûtons. Drizzle the dressing over the whole salad and finish with a good dusting of parmesan and a grind of pepper.

recipe image legacy id 776561 11 1

Slow-cooked rabbit stew

Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak. Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden – you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour. Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.

Chicken Inasal aebcf0a

Atchara

Mix the papaya, carrots, shallots, chilli, ginger and garlic with a good sprinkle of sea salt and allow to drain in a sieve for 10 mins. Rinse the vegetable mix and drain well. Meanwhile, bring the cider vinegar, caster sugar and 90ml water to the boil, then turn off the heat. Put the vegetables into two 330ml sterilised jars, or an airtight container, and pour over the pickling liquid. Serve with the chicken inasal (see ‘goes well with’, below). Will keep in the fridge for five days.

Most Popular Recipes