Fresh Guava Juice in the Blender
Guava juice is made by blending the fruit with water or milk in short, interrupted pulses and then straining. Continuous blending grinds the seeds and releases a clear bitterness — those seeds are the difference between sweet juice and bitter juice.
- Prep
- 8 min
- Cook
- —
- Total
- 8 min
- Calories
- 110
Guava is one of Egypt's cheapest fruits and one of its richest in vitamin C, in season from autumn through winter. The juice is very easy, but one mistake ruins it: over-blending.
Method
-
1
Choosing guavas
Pick guavas that give slightly under pressure and smell fragrant. Hard guavas taste flat and need far more sugar.
⏱ 2 min -
2
Cutting
Wash and quarter them without peeling — the skin holds most of the vitamin C and fibre, and its flavour disappears after straining.
⏱ 3 min -
3
Pulse, don't blend
Put the guava and water in the blender and give it five short pulses only. Continuous blending grinds the seeds and releases a bitterness that straining cannot remove.
⏱ 2 min -
4
Strain
Pass the mixture through a medium sieve, pressing with the back of a spoon to get every drop, and discard the seeds and coarse pulp.
⏱ 3 min -
5
Sweeten and serve
Stir in the sugar, lemon juice and pinch of salt until dissolved, and serve over ice with mint. The salt is undetectable but lifts the sweetness.
⏱ 2 min
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Tips that actually matter
- Short pulses are the whole trick — once the seeds are ground, no amount of straining removes the bitterness.
- Using milk instead of water gives a creamier juice that needs less sugar.
- A small pinch of salt lifts the sweetness of any fruit juice without being tasted — an old juice-bar trick.
- Drink it straight away; after half an hour it separates and loses colour. Shake before serving if you must make it ahead.
People also ask
Why is my guava juice bitter?
The seeds were ground in the blender. Use five short pulses only and strain immediately — continuous blending breaks the seeds and releases the bitterness.
White guava or pink?
Both work. Pink is sweeter, more fragrant and prettier in the glass; white is milder and cheaper. The method is identical.
Can I freeze it?
Yes — freeze it in ice cube trays and blitz the cubes with a little milk when you want it. The result is closer to a smoothie and keeps three months.
Cook mode
Fresh Guava Juice in the Blender
-
1
Choosing guavas
Pick guavas that give slightly under pressure and smell fragrant. Hard guavas taste flat and need far more sugar.
-
2
Cutting
Wash and quarter them without peeling — the skin holds most of the vitamin C and fibre, and its flavour disappears after straining.
-
3
Pulse, don't blend
Put the guava and water in the blender and give it five short pulses only. Continuous blending grinds the seeds and releases a bitterness that straining cannot remove.
-
4
Strain
Pass the mixture through a medium sieve, pressing with the back of a spoon to get every drop, and discard the seeds and coarse pulp.
-
5
Sweeten and serve
Stir in the sugar, lemon juice and pinch of salt until dissolved, and serve over ice with mint. The salt is undetectable but lifts the sweetness.
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