Iced Guava Passionfruit Drink

Last July, my kitchen felt like an absolute sauna and I was desperate for something that wasn't water. I had leftover guava juice from a failed braising experiment and a can of coconut milk rolling around in the pantry. The first sip made me pause right there at the counter, spoon halfway to my mouth, suddenly transported to a beach I've never actually visited.

I made these for my sister when she came over last month, complaining about her air conditioning being out. She took one sip, closed her eyes, and declared she could practically hear ocean waves. Now she texts me every weekend asking if Im making her special beach drinks.

Ingredients

• 1 cup guava juice: Unsweetened gives you the most control over the final sweetness level
• 1/2 cup passionfruit juice: This adds that signature tangy tropical brightness that cuts through the creamy coconut
• 1/2 cup pineapple juice: Provides natural sweetness and balances the guava's floral notes
• 1/2 cup coconut milk: Full fat canned coconut milk creates that dreamy creamy texture and richness
• 2 to 3 tbsp simple syrup or agave nectar: Start with less and taste your juice blend first
• 2 cups ice cubes: Essential for that icy cold refreshing experience
• Fresh mint leaves and lime wedges: These garnishes arent just pretty they add aromatic brightness

Instructions

Mix your tropical base:

Combine all three juices with the coconut milk in a large pitcher or cocktail shaker

Sweeten to taste:

Add your simple syrup gradually and shake or stir until everything is incorporated and slightly frothy

Prep your glasses:

Fill two tall glasses completely with ice cubes because nobody likes a lukewarm tropical drink

Assemble and serve:

Pour the mixture evenly over the ice and add your garnishes immediately

Save

My neighbor smelled the mint through the open window and ended up staying for an hour on my porch just talking about summer plans. Sometimes drinks are just drinks but sometimes theyre an excuse to slow down.

Making It Slushy

When the heat index climbs past ninety I skip the glasses entirely and throw everything in the blender with the ice. The texture becomes like a portable tropical snow cone and stays cold longer too.

Adult Version

My friend added white rum to hers last weekend and apparently it was transformative. Just reduce the simple syrup slightly since alcohol brings its own sweetness.

Make It Your Own

Once you master the basic ratio this drink becomes a canvas for whatever tropical flavors you have on hand. Mango juice works beautifully in place of pineapple.

• Try swapping coconut milk for oat milk if you need nut free
• Frozen fruit chunks work as both ice and flavor enhancers
• A pinch of salt weirdly makes all the tropical flavors pop more

Save

Heres to finding tiny moments of tropical escape wherever you are, even if its just your kitchen counter on a Tuesday afternoon.

Questions & Answers

→ Can I make this ahead of time?

Yes, mix the juices and coconut milk up to 24 hours in advance. Store in an airtight container in the refrigerator and add ice when serving.

→ What can I substitute for coconut milk?

Try almond milk, cashew milk, or regular dairy milk for a different creamy element. Oat milk also works well for a nut-free option.

→ How do I make it less sweet?

Reduce or omit the simple syrup. The natural fruit juices provide plenty of sweetness on their own. You can also dilute with a bit of water.

→ Can I use fresh fruit instead of juice?

Absolutely! Blend fresh guava and passionfruit pulp with a little water, then strain. You may need to adjust the sweetener since fresh fruit varies in sweetness.

→ Is this suitable for meal prep?

The juice mixture stores well for 2-3 days refrigerated. Keep the garnish components separate and add fresh ice when serving.

→ Can I turn this into a frozen treat?

Pour the mixture into popsicle molds and freeze for 4-6 hours. You can also blend with extra ice for a slushy texture.