How to Make Guava Syrup at Home
Guava (Psidium guajava) is a tropical fruit native to Mexico, Central America, the Caribbean, and northern South America. It's known for its sweet and tangy flavor, with a vibrant flesh ranging from pale pink to deep red. Guava is a versatile fruit enjoyed in various forms. It can be consumed fresh for its juicy texture and vitamin C content. Guava juice is a refreshing beverage, and the fruit is often used in jams, jellies, and other preserves.
This oneHOWTO guide dives into the process of making guava syrup at home, allowing you to enjoy the concentrated flavor of guava throughout the year.
Ingredients:
Steps to follow:
Guava season brings a burst of vibrant pink fruit and its irresistible aroma. But what can you do with all those delicious guavas before they go to waste?
Guava in syrup, also known as guava shells, is a fantastic way to preserve the fruit's delightful flavor and enjoy it all year round. Guava in syrup is a decadent dessert on its own. Savor the rich flavor and juicy texture of the fruit bathed in a flavorful syrup. Drizzle this syrup over ice cream, pancakes, or even use it to create homemade popsicles.
Looking for another way to enjoy guava? Learn how to make delicious jam in our other article.
Start by removing the guava's skin. Use a vegetable peeler or a sharp knife to carefully remove the outer layer. Then, cut the guava in half lengthwise.
With a spoon, gently scoop out the soft flesh and seeds from each guava half. Don't worry about getting every last bit – a little bit of leftover flesh is okay. Set the hollowed-out guava halves aside for now.
In a large pot, combine 2 cups of sugar, 2 cups of water, the cinnamon stick, and the cloves. Place the pot on medium heat and stir everything together until the sugar dissolves completely. You want a smooth and even mixture.
Once the sugar dissolves and the mixture comes to a boil, reduce the heat slightly and let it simmer.
Once your syrup reaches a gentle boil, it's time to introduce the guava. Carefully add the guava shells (hollowed-out halves) to the simmering syrup.
Reduce the heat to low or medium-low. Let the guava shells simmer in the fragrant syrup for about 20 minutes.
As the guava simmers, keep an eye on its color. You'll see it gradually deepen to a beautiful, rich hue. This is a sign that the flavor is intensifying. The syrup will also start to thicken as it simmers. It is crucial to pay attention to the consistency, you want it to be slightly syrupy, not watery.
Every few minutes, give the pot a gentle stir to ensure even cooking and prevent the guava from sticking to the bottom.
Once your guava shells are beautifully colored, and the syrup has reached a slightly syrupy consistency, it's time to turn off the heat and allow the guava in syrup to cool completely at room temperature. This can take a few hours.
While the guava cools, pre-sterilize your glass jars. This ensures a safe and long-lasting storage environment for your sweet treat.
Once cool, carefully transfer the guava shells and syrup into your sterilized jars. You can use a slotted spoon to help you separate the guava from the syrup if desired. Tightly seal the sterilized jars with lids. This will help prevent spoilage and maintain the freshness of your guava in syrup.
Unopened jars of guava in syrup can be stored in a cool, dark pantry for several weeks. However, once you open a jar, it's best to refrigerate it and enjoy it within a few days.
Craving more sweet inspiration? Dive into these other articles, where we unveil the secrets to making delicious lemon and grenadine syrups at home.
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