Guava Fresca With Mint And Ginger Recipes

GUAVA AGUA FRESCA

Steps:

• Place guavas, sugar and 3 cups of water in a blender or food processor. Mix until well combined.
• Strain guava mixture into the pitcher, pour in the rest of the water.
• Adjust sugar, add ice and serve.

GUAVA, GRAPEFRUIT, AND ROSEMARY AGUA FRESCA (AGUA FRESCA DE GUAYABA, TORONJA Y ROMERO)

Steps:

• In a blender, combine all the ingredients, except the sugar, and blend well. Standard blender jars probably won't fit all the ingredients so blend in batches. Strain through a fine-mesh sieve into a pitcher. Add sugar (or your preferred sweetener) to taste, adjusting for your own preference and based on how sweet the fruit is to begin with. Add enough ice to your liking. As an option, you can garnish with a piece of an ingredient in the agua. For example, a sprig of rosemary, a stick of cinnamon, or slices of lemon. Pour into ice-filled glasses.

CUCUMBER AGUA FRESCA WITH MINT AND GINGER

Steps:

• In a medium bowl, combine the mint leaves, sugar and salt, and crush them all together using a fork or the back of a wooden spoon just until the mint is bruised. Pour in the hot water, and stir until the sugar and salt dissolve. Allow the mixture to steep for 5 minutes while you prepare the cucumbers.
• Combine the cucumbers and ginger in a blender. Zest the lime right over the blender, then halve it and squeeze in its juice. Pour in 1 cup room-temperature water and purée on high until smooth. Pour the purée through a fine-mesh strainer, pressing lightly on the solids with a spatula to extract the liquid. Discard the solids and pour the agua fresca into a medium pitcher.
• Pour the mint syrup through the same strainer into a container, pressing on the leaves to extract the liquid. Add ¼ cup strained syrup to the agua fresca. Taste and add more syrup or more lime juice to taste. Cover any leftover syrup and refrigerate for another use.
• Fill glasses with ice, pour in the agua fresca, garnish with mint and serve immediately.

FRUIT-AND-HERB SORBETS

Steps:

• In a saucepan, combine sugar, lemon zest, salt, 1 cup fruit juice of choice, and herb of choice. Bring to a boil, stirring until sugar has dissolved. Remove from heat, cover, and let steep 5 minutes. Strain into a heatproof container, discarding zest and herbs, and stir in lemon juice and remaining 2 cups fruit juice.
• Process in an ice cream maker according to manufacturer's instructions. When it has the texture of soft-serve, transfer sorbet to a chilled loaf pan or other freezer-safe container. Cover and freeze until firm, at least 4 hours and up to 1 week.