Guava Nectar 

Method

Wash approximately 2 kg firm guavas.

Peel, cut off stems and blossom ends.

Slice the guavas.

Boil in 2 litres  of water until soft – about 20 minutes.

Push the cooked guavas through a sieve to remove pips.

Add 500ml sugar for every litre of nectar

Heat and stir until sugar has dissolved.

Add water until purée is thin enough to drink and sweeten to you liking.

HINT:  To freeze the guava nectar, place in an airtight container and allow 3 mm headspace for expansion.  This may be kept in the freezer for up to a year.