In Mexico, you know that guava season has started when the fruit’s sweet aroma perfumes the air. There are many varieties of guavas, and, thankfully, more and more of them are available in the United States. The skin can be yellowish (often with brown spots) or green, and the flesh may be white, yellowish, or pink. Look for guavas that are very fragrant and feel slightly soft but not mushy. They have many tiny seeds, which are edible, so you can choose to leave them in or strain the drink if you prefer. Personally, I always choose with seeds.

　　

Ingredients

makes about 8 cups

　　1 pound guavas (8 to 10 guavas)

　　6 cups water

　　1/2 cup sugar, or more if needed

　　Juice of 1 lime

　　

Step 1

Rinse the guavas and use the tip of a knife to remove the bottom part that feels a little hard. Coarsely chop the guavas and put them in a blender. Add the water and sugar and blend until completely smooth. Stir in the lime juice. Strain through a fine-mesh sieve into a pitcher, if desired. Taste and add more sugar if you like.

　　

Step 2

Refrigerate until completely chilled. Serve over ice.

　　Reprinted with permission from Paletas, Authentic Recipes For Mexican Ice Pops, Shaved Ice, & Aguas Frescas, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. As the country's most authoritative voice on Mexican sweets, FANY GERSON has been featured in the New York Times, Gourmet, Fine Cooking, Daily Candy, Village Voice, NY Daily News, Time Out magazine, and New York magazine, among other publications. She recently launched the acclaimed La Newyorkina, a Mexican frozen treats and sweets business that began with her love for paletas. A graduate of the culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world. Visit www.lanewyorkina.com for more information.