Wash the guavas well. Chop them roughly—skins on, seeds included. We’ll deal with texture later.

Drop them into the blender with about 2 cups of water. Blend until smooth-ish. Not silky. Just… blended.

Now strain it. Yes, this part takes a minute. Use a spoon to press it through. This removes the seeds and grit. Worth it.

You’ll end up with a thick, fragrant guava juice. Set it aside.

(At this point your kitchen already smells good. Just saying.)

Add ginger slices and 1 cup water to a saucepan. Bring to a boil, then simmer for 5–7 minutes.

Don’t rush this. Ginger needs time to release its personality.

Turn off the heat. Let it cool slightly. Strain.

Taste it.

Too strong? Add a splash of water.

Too mild? Next time, more ginger.

In a jug, combine:

Guava juice

Ginger infusion

Honey or sugar

Lime or lemon juice

Stir well. Taste. Pause. Taste again.

This is where you adjust. A little more sweet. A little more tang. This part is personal.

Just before serving, add chilled soda water. Stir gently—don’t kill the bubbles.

Add ice. Pour into glasses.

Top with mint or a pinch of black salt if you’re feeling playful.

And… done.