Cold guava herb juice with matcha tea

  • 3 ripe guavas (approx. 150 g each)
  • 30 g Muscovado sugar + something to taste (raw cane sugar)
  • 3–4 EL lemon juice
  • 4 stem (s) basil
  • 2 stalk (s) lemon thyme
  • 350 ml very cold matcha tea
  • ice cubes
45 minutes very easy
Peel, halve and core the guavas. Finely dice the pulp. Cover the guava cubes, 400 ml water, cane sugar and 3 tablespoons lemon juice in a saucepan and cook for about 30 minutes. Finely puree the guavas in the brew and pass through a sieve. Let the guava stock cool down, then chill
Wash the herbs, shake dry, pluck the leaves off and roughly chop. Puree the herbs, guava juice and matcha tea very finely in a blender. Season to taste with lemon juice and sugar. Pour juice with ice cubes into glasses and serve
Waiting time approx. 2 hours
1 glass (à 250 ml) approx.:
  • 70 kcal
  • 290 kJ
  • 1 g protein
  • 1 g fat
  • 14 g carbohydrates


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