Ingredients:

• 500 g – Ripe, firm Guavas
• 200 g – Sugar
• 20 ml – Lemon juice
• 1/2 tsp – Salt
• 8 – 10 drops – Kewra essence (optional)
• 1200 ml – Water.

Method:

1. Boil 500 ml water with the sugar and simmer for 4-5 minutes.
2. Remove from fire and keep aside to cool.
3. Now peel, and chop the guavas.
4. Take a heavy bottomed pan, add the guavas to 100 ml water boil it.
5. Simmer for 3-4 minutes, until the guavas soften. Add the lemon juice and salt and remove from fire.
6. Now mash it well with potato masher.
7. Add this to the syrup. Then add the essence, the remaining water and mix well..
8. Strain to remove all seeds and other residue.
9. Chill for 1 hour, before serving.

Recipe courtesy of Saroj Kering