Guava-Makrut Lime Pressé

Coral Courtyard

50 minutes total · Easy · Makes 2

Fresh pink guava, aromatic makrut lime and cool coconut water meet ginger and pink pepper in a softly textured coral pressé for a late-summer supper.

20 minutes to mix30 minutes to chill2 finished drinks

What you’ll need

2 ripe pink guavas (about 250 g total), scrubbed, trimmed and chopped
20 ml (4 tsp) pure agave nectar, certified vegan and alcohol-free
1 fresh makrut lime leaf, washed, centre rib removed and leaf finely torn
1/2 tsp finely grated fresh ginger
4 pink peppercorns
1 small pinch fine sea salt
60 ml (1/4 cup) cold filtered water
300 ml (1 1/4 cups) chilled unflavoured 100% coconut water with no alcohol or animal-derived additives
15 ml (1 tbsp) freshly squeezed lime juice
2 thin fresh pink-guava crescents, for garnish
2 small fresh makrut lime leaves, washed, for garnish

Place two 200 ml stemless tasting glasses in the refrigerator for at least 20 minutes.
Warm the pink peppercorns in a dry small skillet over medium-low heat for 45 seconds, just until fragrant. Cool, then crush them lightly with the flat side of a knife.
Combine the chopped guava, agave nectar, torn makrut lime leaf, ginger, crushed peppercorns and salt in a bowl. Muddle firmly for 60 seconds, then cover and refrigerate for 10 minutes so the guava releases its juice and the aromatics infuse.
Add the cold filtered water to the guava mixture and muddle again for 30 seconds. Press the mixture through a fine-mesh sieve into a chilled jug, using the back of a spoon to extract the liquid without forcing hard seeds through. Discard the solids.
Pass the pressed guava liquid through the cleaned sieve a second time. Whisk in the coconut water and fresh lime juice for 15 seconds, keeping the drink still rather than frothy.
Cover and refrigerate the finished pressé for 10 minutes, until thoroughly cold. Stir once, taste, and add no more than 1 tsp extra agave only if the guavas are notably tart.
Measure 150 ml into each chilled glass and proceed immediately to the serving steps.

The glass, temperature and first aroma all shape the drink. Set those details before the final pour.

Use small, well-chilled stemless tasting glasses so the guava aroma remains close to the rim.
Serve without ice; the diluted drink should be refrigerator-cold, ideally 3 to 5°C, so its texture stays smooth and its flavour is not muted.
Cut a shallow notch in each guava crescent and place it neatly on the rim, then tuck one small makrut lime leaf behind it without submerging the leaf.
Pour only after the glasses and drink are fully chilled, and serve within five minutes so the colour, aroma and fine texture are at their freshest.

At the table

Lemongrass-marinated tofu skewers with toasted peanut and scallion

Crisp rice cakes topped with avocado, pickled radish and sesame

Coconut-lime tapioca cups with fresh pineapple and mint

Estimated per drink

Guava supplies fibre and vitamin C, while the coconut water contributes most of the drink's sodium.

Estimates vary with ingredient brands, substitutions and serving size.