Iced Pink Guava, Lime, Ginger and Coconut Water Cooler with Chili Salt
An original and refreshing drink that combines ripe pink guava, fresh lime, aromatic ginger, and coconut water, finished with a chili-salt rim for a lively contrast of sweet, tart, and spiced flavors.
Ingredients
- 300 g ripe pink guava (pelada and diced)
- 500 ml coconut water (well fria)
- 240 ml water (for infusionar the jengibre)
- 25 g fresh ginger (sliced finas)
- 80 ml fresh lime juice (freshly squeezed)
- 45 ml agave syrup (ajustar to taste)
- 2 g salt (for the mezcla of the borde)
- 2 g mild chili powder (for the borde)
- 400 g ice (for servir and licuar lightly if desired)
- 4 unit lime slices (for decorar)
- 8 g mint leaves (for decorar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
Place the water and ginger in a small saucepan. Bring over medium heat until it just reaches a gentle boil, about 95-100 °C / 203-212 °F, and cook for 5 minutes to create a fragrant infusion.
- 2
Remove from the heat, let it steep for 5 minutes, and strain. Cool the ginger infusion until lukewarm or chilled.
- 3
Mix the salt and chili powder on a small plate. Moisten the rim of 4 glasses with a little lime juice and dip them into the mixture to create a chili-salt rim.
- 4
Place the pink guava, coconut water, ginger infusion, lime juice, and agave syrup in a blender. Blend until smooth.
- 5
If you prefer a silkier texture, strain the drink through a fine sieve to remove seeds or coarse pulp.
- 6
Fill the glasses with ice and divide the drink over the ice.
- 7
Garnish each glass with a lime slice and mint leaves. Serve immediately while very cold.
Chef tips
For a more striking presentation, chill the glasses for 10 minutes before serving. If the guava is very sweet, slightly reduce the agave syrup.
Substitutions
You can replace the agave syrup with simple syrup. Pink guava can be swapped for white guava, though the color and aroma will change. Mint can be replaced with fresh basil for a different flavor profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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