Fresh guava drink cooked with cinnamon, refreshing and nutritious.
About this recipe
Agua de guayaba is one of Mexico's most beloved aguas frescas, made from ripe guavas briefly cooked in water with sugar and a touch of cinnamon or lime. The guavas are simmered until soft, blended with the cooking water, and strained to produce a smooth, aromatic drink with a beautiful pale pink colour. It is a refreshing beverage served ice-cold, perfect for accompanying hearty meals. Guava provides an impressive amount of vitamin C — up to four times more than an orange — making it a nutritious drink as well as a delicious one. In Mexican markets it is prepared fresh every morning and sold in large glass vitrioleros alongside other seasonal aguas frescas. Its natural sweetness means less added sugar is needed, and its velvety texture makes it irresistible.
History & Origin
The guava (Psidium guajava) is native to Mesoamerica and was cultivated by indigenous peoples for over 2,000 years. The Nahuas called it "xalxócotl" (sandy fruit) because of its grainy pulp texture. When the Spanish arrived in Mexico they were fascinated by this fruit unknown in Europe and took it to the Philippines, from where it spread to the rest of Asia, turning it into a global tropical fruit. Aguas frescas are a Mexican tradition dating back to pre-Hispanic times, when drinks were made from crushed fruits and water. Agua de guayaba is especially popular from October to March, peak guava season in Mexico. Aguascalientes is the top guava-producing state, and every November it celebrates the Guava Fair. In traditional Mexican medicine, guava leaf tea is used for stomach ailments, while guava water is recommended to strengthen the immune system during winter.
Estimated cost
£5.00
Total cost
£0.63
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
95
Calories
1g
Protein
24g
Carbohydrates
0g
Fat
3g
Fibre
5mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Lava las guayabas, retira las puntas y córtalas en cuartos. No es necesario pelarlas.
💡 Elige guayabas que cedan ligeramente al presionarlas y tengan aroma dulce.
- 2
Coloca las guayabas en una olla con el agua y la canela en rama. Lleva a ebullición y cocina a fuego medio durante 10 minutos hasta que las guayabas estén muy suaves.
- 3
Retira la canela. Licúa las guayabas con el agua de cocción y el azúcar hasta obtener una mezcla homogénea.
- 4
Cuela la mezcla a través de un colador fino o manta de cielo, presionando con una cuchara para extraer todo el jugo. Desecha las semillas y la fibra.
💡 Cuela dos veces si prefieres una textura más fina.
- 5
Prueba y ajusta el dulzor. Añade el jugo de limón si lo deseas. Refrigera durante al menos una hora y sirve bien fría con abundante hielo.
Reviews for Guava Water
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