Guava Syrup

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1 ½


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La Cocina Goya

Tropical Fruit Syrup

With its pretty pink color and bright, sweet taste, frozen GOYA® Guava Fruit Pulp has the heavenly fragrance of a pristine tropical island. Here, we capture its essence by mixing it with natural sugar cane and cooking it until it becomes a thick and sweet syrup. Drizzle over pancakes for a memorable breakfast.

  • Ingredients
  • Directions

1 pkg. (16 oz.)

frozen GOYA® Guava Fruit Pulp, thawed

4 oz.

GOYA® Sugar Cane (Piloncillo), finely chopped (about ¾ cup), or ¾ cup dark brown sugar


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Step 1

Add guava pulp, 1 cup water and sugar cane to small saucepan over medium-high heat. Bring mixture to boil, stirring to dissolve sugar. Lower heat to medium low. Simmer, stirring occasionally, until mixture is thick and has reduced to 1 ½ cups, about 20 min.

Step 2

Transfer guava syrup to small bowl. Serve warm. Or cover and refrigerate until cold, at least 2 hours or up to 1 week.

Tip by La Cocina Goya

Sweet, tropical Guava Syrup makes an unexpected fruity topping for breakfast favorites, like pancakes and waffles. Also try warmed Guava Syrup drizzled over vanilla ice cream for an island-take on an ice cream sundae. Or, use the syrup as a dip for fresh fruit for a delicious dessert.

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