![]() Guava nectar can be found at the danforth market in toronto, located at finch east and pharmacy.The brand is ocho rios. Has anyone tried making their own guava juice? I have a juicer I never use, but I could get it out and try. I’m wondering if I should try to make my own. I absolutely love guava but I’ve never had the nectar. Homemade is ten times better than the Kern’s Guava Nectar in the can. It was the best guava nectar I’ve ever had. Guava pairs beautifully with many cocktail recipes, which already use similar flavors like lime and cranberry. Guava nectar is commonly found in liquor stores, and fresh guava fruits often appear in international grocery stores. ![]() She would slice the guava fruits, then boil them in a pot of water for about 15 minutes or until they were soft all the way through. This tree fruit carries a signature sweet and tart flavor. My aunt lived in South America for a while and learned to make it that way while she was there. Out of this cold ass chill in your bones.May 15, I have never used a juicer to make guava nectar but I know you can make it on the stove top. Minutes! Then you’re free to have that DRANK’! I swear, you will dig that burst of flavor – Tart from the lime, sweet from guava nectar and sugar.Īs the temperature keeps dipping, allow your mind to enter a state of hibernation hibernating to the taste of the tropics and sunscreen days. The flavor of this cocktail is stellar – smooth – cool like ‘dat. I didn’t notice the difference in flavor, though Brugal is a dark rum. You can use Bacardi white for this, which runs clear and is a light bodied rum. So I used the next best thing – Dark Brugal rum – Dominican rum. I went home with the intention of recreating it. I ordered, chugged, and 20 minutes later I was knocked on my ass, the true mark of a good drink. And in a cocktail? Shoot – You don’t have to tell me twice. In paste, nectar, juice, or fruit – I am one guava lovin’ fool. This caipirinha was not traditional as it had guava nectar. I however, was not questioning or complaining. Why were they serving caipirinhas in a Cuban restaurant? I’ll never know. Caipirinha is the national cocktail of Brazil, made with cachaça , a sugar cane hard liquor, lime and sugar. So I was eating at this Cuban-ish restaurant a few weeks ago when I spotted caipirinhas on the menu. ![]() My mind needs to ease into it otherwise it goes into this mind hibernation situation and begins to dream and long for warmer days. ![]() ![]() It is NOT SUPPOSED to downward spiral towards a windchill of 15 degrees following a nice 60 degree day. The temperature is supposed to gradually fall until we reach winter-ish proportions. I’m like, hold up – This is NOT what I signed up for!Īnd it isn’t. I was thoroughly enjoying fall when suddenly the temperature dipped to below 30 degrees. We don’t properly acclimate when – BAM – Next season springs up on you. HOWEVER, these days we go through seasons with the speed of a NASCAR racer. It is the time I experiment full blast in my kitchen, a kitchen whose oven seldom goes below 325 degrees.įall is my favorite season, my favorite of the four. Fall is the time I trade in my salad fork for deep spoons which I eagerly dip into hearty stews. Fall feels new and though its the end of green tipped trees and flowers bloom, it feels new.įall is the beginning of comfort, of sweaters and the constant phrase, “Cuddle up!”. The hot swelter of summer, almost forgotten as I take a whiff of cool crisp air. Scarf blowing in the fall breeze, calf high boots stepping on falling leaves. ![]()
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