Ingredients
- Ripe pink guava (chopped): 1 large
- Fresh mint leaves: 10-12
- Lemon juice: 1 tablespoon
- Honey or jaggery (optional): 1 teaspoon
- Black salt: ¼ teaspoon
- Roasted cumin powder: ½ teaspoon
- Chilled water or coconut water: 1.5 cups
- Ice cubes: as needed
Preparation
Blend chopped guava, mint leaves, lemon juice, honey (if using), black salt, and cumin powder with chilled water or coconut water until smooth.
Strain the juice through a fine sieve or muslin cloth to remove the seeds and pulp.
Pour into serving glasses, add ice cubes, and garnish with fresh mint leaves.
Serve chilled and enjoy!
Servings: 2
Notes
- For extra freshness, add a few basil leaves while blending.
- Use green guava instead of pink for a slightly tangy taste.
- Can be stored in the refrigerator for up to 4 hours, but best consumed fresh.
