Use this tangy syrup in cordials, cocktails, or desserts. It’s delicious on top of vanilla ice cream and can be used in smoothies to add tropical flavor. You’ll find fresh cherry guavas at Borba Farms.
INGREDIENTS:
2 lbs. cherry guavas, washed
4 cups water (enough to cover guavas)
1 teaspoon rosewater
1/2 cup sugar
METHOD:
Place all ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove from heat and using a potato masher, mash guavas to a pulp. Return the pan to the heat and cook for another 10 minutes.
Place the strainer over a large bowl, then pour the pulp into the strainer. Continue to press the solids to extract all of the juice. Allow it to sit over the bowl until all liquid is drained.
Pour the strained liquid into a saucepan and bring to a boil. Reduce heat slightly and continue to cook until mixture thickens slightly about 10 minutes. Cool syrup, decant into a covered jar and refrigerate (or freeze) until ready to use.
