Gluten-Free Guava Passionfruit Juice

Ingredients

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• 1 cup frozen guava chunks
• 1 cup frozen passionfruit pulp (seeds strained if preferred)
• 1 cup liquid (coconut water or filtered water) Shop
• 1 tbsp chia seeds Shop
• 0.5 tsp pure vanilla extract Shop
• 1 tbsp agave nectar or maple syrup (optional, to taste) Shop
• 0.5 cup ice cubes

Instructions

1. 1 Combine the frozen guava chunks, frozen passionfruit pulp, coconut water (or filtered water), chia seeds, and pure vanilla extract in a high-speed blender. Ensure all ingredients are added for a balanced flavor profile.
2. 2 Secure the lid and blend on a low setting for about 30 seconds to begin breaking down the frozen fruit, then increase to high speed and blend for approximately 1.5 to 2 minutes, or until the mixture is completely smooth and has a creamy, uniform consistency. Listen for the blender to sound consistent, indicating all large chunks are processed.
3. 3 Carefully taste the juice and add agave nectar or maple syrup if a sweeter profile is desired. Blend for another 15-20 seconds to fully incorporate the sweetener, ensuring it's evenly distributed throughout the mixture.
4. 4 Add the ice cubes to the blender and pulse a few times, or blend on low for about 30 seconds, just until the ice is incorporated and the juice reaches your desired chilled temperature. Avoid over-blending at this stage to maintain a refreshing, not watery, consistency.
5. 5 Pour the vibrant guava passionfruit juice into chilled glasses and serve immediately to enjoy its peak freshness and delightful tropical flavors.

Nutrition (per serving)

Tips & Notes

• Frozen passionfruit pulp often includes the seeds. Press it through a sieve before blending if you want a smooth juice, as the ingredient note suggests.
• Coconut water keeps the juice light and tropical. Filtered water gives a tarter juice that tastes more strongly of guava and passionfruit.
• Guava has small, hard seeds. If your frozen guava chunks include them, strain the finished juice through a fine sieve before adding the ice.

Common questions