Fragrant, floral, and delightfully tangy, this jewel-toned syrup captures the essence of ripe cherry guavas at their peak. With subtle notes of rosewater and tropical fruit, it’s as versatile as it is beautiful—perfect for drizzling over ice cream, stirring into cocktails, or adding a splash of sunshine to smoothies and desserts. Fresh cherry guavas from Borba Family Farms make this syrup a true taste of the season.
INGREDIENTS:
2 lbs. cherry guavas, washed
4 cups water (enough to cover guavas)
1 teaspoon rosewater
1/2 cup sugar
METHOD:
In a large saucepan, combine the guavas, water, rosewater, and sugar. Bring to a boil over medium-high heat, then reduce the heat and simmer for 20 minutes.
Remove from the heat and use a potato masher to crush the guavas into a pulp. Return the pan to medium heat and simmer for another 10 minutes to extract maximum flavor.
Set a fine-mesh strainer over a large bowl. Pour the hot pulp mixture into the strainer and press the solids with a spoon or spatula to extract as much liquid as possible. Let it drain completely, about 10–15 minutes.
Pour the strained liquid back into a clean saucepan. Bring to a gentle boil, then reduce heat and simmer for about 10 minutes, or until slightly thickened. The syrup will continue to thicken as it cools.
Allow to cool completely. Pour into a clean jar or bottle, cover tightly, and refrigerate for up to 2 weeks, or freeze for longer storage.
SERVING SUGGESTIONS:
- Drizzle over vanilla ice cream, cheesecake, or panna cotta.
- Stir into sparkling water, lemonade, or cocktails for a tropical twist.
- Swirl into yogurt, oatmeal, or smoothie bowls.
- Brush over sponge cakes or pound cakes for a fruity glaze.
YIELD: About 1 1/2 cups syrup
