How to Make Fresh Pink Guava Nectar Delishably

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Use any sieve that will retain the small white seeds. A pestle or a large cooking spoon. Work the seed pulp with the back of the spoon against the sieve until you have all the juice extracted. Or use a cone sieve like the one shown below. Two tablespoons of white sugar mixed in 1/2 cup water till dissolved.

Classic Nectar Compal

In a bowl, mix the flour, baking powder, and cinnamon. In another bowl, mix the cream, butter, and sugar until fluffy. Add the eggs, one at a time, and mix well. Add the vanilla and coconut extracts. Gradually add the flour mixture while using the mixer at low speed. Add the guava pieces.

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Instructions. Run a slice of lime around the rim of each glass and roll the edge into a small amount of salt, pressing to make it stick. Add the guava nectar, tequila, Triple Sec, lime juice, agave syrup and a handful of ice to a cocktail shaker. Shake for 10 to 15 seconds until frost appears on the shaker.

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Pour the guava nectar, lime juice, agave syrup, and cream into a large bowl and whisk to combine. Cover with plastic wrap and place the mixture into the fridge to chill, for at least 3 hours, more if possible. Once chilled, pour the mixture into an ice cream maker and churn for 25-30 minutes.

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Add guava nectar, tequila, triple sec, and the juice from one lime (about 1 ounce) into a blender. Toss in about 2 handfuls of ice and blend until smooth. While the margarita blends, use the remnants of the lime, to dampen the rim of both glasses. Gently tap the rim of the glasses in Tajin seasoning or salt.

How to make Guava Nectar YouTube

Instructions. In a large cocktail glass, mix in the lime juice, rum and simple syrup. Next, separate about 20 to 30 mint leaves from the bunch of mint and gently rub them between your hands to release the mint's oils. You may gently squeeze or break the leaves gently with your fingers, as well.

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Cut off stem and blossom ends of ripe guava and slice. For every two quarts of sliced fruit, add 2 cups of water and add to saucepan. Cover and cook until soft, then press through a strainer to remove seeds. Add water to thin mixture. Sweeten with sugar or honey to taste.

How to Make Fresh Pink Guava Nectar Delishably

Depending on the size of your flute, you'll want to pour about half guava nectar and half champagne. For a 6 oz champagne glass, you'll use 2.5 ounces of each. Just remember to use a 1:1 ratio. After pouring the nectar, you'll top the glass with champagne.

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To the cake mix, add 1 1/3 cup of guava nectar, 3 eggs and 1/3 c. melted butter. Mix until well incorporated. Pour into a greased 9 X 13 pan and bake at 350 for 28-33 minutes, or until toothpick comes out clean. Let cool completely. While the cake is baking/cooling, prepare the cream cheese filling and the guava glaze.

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To a cocktail shaker, add guava nectar, tequila, coconut water, lime juice, agave, and a few ice cubes. Cover and shake vigorously for 10 seconds. Taste and adjust for sweetness. Add more agave if desired. Add ice cubes to the prepared glass. Pour the guava margarita into the glass and garnish with a lime wedge. Enjoy!

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Instructions. Rub the rim of a glass with a lime wedge, then dip in coarse salt or tajin; set aside. Add the tequila, guava nectar, lime juice, agave, and triple sec to a cocktail shaker. Fill the shaker with ice cubes, seal and shake to chill. Strain into the prepared glass filled with ice.

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Place in a blender with water and sugar if using. Blend until smooth. Pour through a fine mesh strainer. Use a spoon to stir the mixture in the strainer so the pulp goes through easily. Add milk or cold water to the guava pulp until you reach the desired consistency, taste to adjust sugar. Pour into cups and serve.

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7. Guava Empanadas. Empanadas are little hand pies made with a flaky pastry and a savory or sweet filling. Though I have a serious soft spot for spicy pulled pork pastries, these sweet guava empanadas are too good to pass up. The filling is a simple mix of guava paste and cream cheese.

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Slice the guava in half, cut off the ends and then proceed to peel the skin and discard it. Once peeled, add the water and ginger to the blender. Add the guava then proceed to puree (you may need to do this in batches). Use a fine mesh strainer to strain off the juice from the puree over a jug/pitcher or a bowl.

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Place guava nectar and lemon juice in a cocktail shaker or mason jar. Clap mint together in your hands and add to the mixture. Press gently a couple of times with a muddler. Add some ice and shake ingredients together until combined. Fill a glass with ice and pour guava mixture in.

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Making guava juice. Now add 1 cup cold water to guava pulp in the bowl. Stir to combine. You can make the guava juice more thin by adding more water. You can also add some lemon juice for a tangy taste. Add sugar and stir again till the sugar dissolves. Pour the juice in glasses and serve guava juice immediately.