My Cherry Guava tree
We’ve had a long hot summer and my Cherry Guava has never had such an abundant crop. Native to Brazil, the tree probably ended up in the back corner of my garden via a bird dropping, and it has thrived in our Mediterranean climate.
Place a muslin lined sieve into a large bowl and pour the liquid and fruit into the sieve.
Tie the muslin into a bundle, remove the sieve, hang the bundle with the bowl underneath it, leave to drain for 30 mins.
Tie, hang, and drain into a bowl for 30mins
Vodka, tonic and Cherry Guava
Put the liquid back into the saucepan using a cup (for measuring). Add up to a quarter cup of sugar for every cup of liquid – it’s quite sweet with a quarter cup and tastes sharper and more tart the less sugar you use.
Bring back to the boil, stirring all the time, until the sugar has disolved. Pour into a jug or bottle, leave to cool, and then refrigerate.
Use within 2 to 3 days. Mix using 1 part codial for 4 parts water. Add a dash, according to taste, to Vodka and tonic.
I am looking forward to trying the recipe…my tree is loaded!
Brilliant dyann! Once you have finished making the cordial you can also try the apple crumble with cherry guava. Let me know if you come up with any other ideas – as you say, those trees produce in abundance.
Thank you, I have 2 huge cherry guava trees- I’ts too cold in Auckland to grow the tropical ones- can’t wait to try this cordial.
When looking on the net for a recipe for cherry quavas, my wife came across your site. What my wife did instead of the cordial, she made nice fruit leather (fruit rolls). She just left the muslin out when she put it in the sieve and kept stirring until the pips were separated from the mushy fruit and she dried it in the sun for plus minus three days.
Wow! That’s a great idea, I’m sure it was delicious. Great source of Vitamin C too probably. Well done!