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Mexican guava water drink: Agua de guayaba by Karen Hursh Graber © 2006

Just the aroma of fresh guavas is enough to inspire visions of lolling in a hammock in some tropical hideaway. Guavas have seed sacs nearly identical-looking to those found in tomatoes, and they are removed before using the fruit. They have a thin skin which is easy to peel and, though not particularly attractive, hold a flavorful flesh inside. Mexican guava water is a good drink to serve when you are trying for something a bit on the exotic side. Agua de guayaba is a bit more full-bodied than the others, more like a fruit nectar. It should be served very cold, over ice. It mixes nicely with light rum and a squirt of soda water.


  • 1 cup peeled, seeded and diced guava
  • 5 cups water
  • 1/2 cup sugar, or to taste

Put the guava in the blender with just enough of the water to cover.

Blend until the guava and water are combined to form a smooth, thick pulp.

Transfer to a pitcher, add the remaining water and the sugar and stir well. Do not strain.

Chill thoroughly before serving over ice.


Link to source articles
Fragrant, festive Mexican guavas: For Christmas punch and other delights
Mexico's delicious fresh fruit drinks: Aguas frescas


Published or Updated on: January 1, 2006 by Karen Hursh Graber © 2006
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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