Guava Daiquiri

The first frozen Daiquiri with rum, lime/lemon juice and a touch of sugar is said to have been created in Cuba during the early 20th century. Since then, this recipe went through many modifications with the addition of different fruit purees. This is my version of a  Guava daiquiri. Guava nectar is readily available at all well-stocked supermarkets. This drink can be a superb addition to any holiday get-together.


Serves 2
• 1 cup Guava nectar
• ⅛ cup Captain Morgan spiced rum
• 1 tablespoon lime juice
• 1 tablespoon Rose syrup (recipe follows)
• 1cup crushed ice

Place all the ingredients in the blender and blend until it becomes frothy. Pour into glasses and serve.


Rose Syrup:
Yield 1 cup
• 1 cup sugar
• 1 cup water
• ½ teaspoon green cardamom seed powder
• 1 teaspoon rosewater
• few drops of red food coloring

To make the syrup, boil sugar and water in a medium saucepan. Bring it to boil for 2 minutes. Turn off the heat. Add cardamom powder, rosewater and food coloring. Let the syrup come to room temperature. Store in the refrigerator up to 1 month.

This recipe is adapted from my cookbook.

Please check out my post about the Best Christmas present.


 For more memorable centerpieces, tablescapes, and recipes (including gluten free recipes), please check out my book, Entertaining From an Ethnic Indian Kitchen, at my website komalinunna.com. 

I am joining Foodie Friday,  Cindy for Show and Tell and Beverly's "How Sweet The Sound".

Wishing you all a Merry Christmas and a Happy New Year!