Guinep juice
4 standard portions
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Dietary & allergen details
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Ingredients
- 2 kg of fresh guineps (washed)
- 1 litre of warm water
- Sweetener to taste (I used coconut nectar low GI, can use agave, maple syrup)
Method
- Use a paring knife to make a slit in each guinep and remove from their skin.
- Place the skinless guineps in a large bowl and pour the warm water onto the fruit.
- Allow the fruit to soak for 10 minutes so the pulp lifts with ease.
- Using clean hands start to rub the pulp of each guinep to release. Don't worry if there's still some pulp on the seed, the recipe will still work given the volume of guineps used.
- Strain the juice in a jug then discard the left over seed or alternatively save and consume later.
- Stir in the desired amount of sweetener, refrigerate and serve with ice.