This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
This is made from the acidulous fruit which is known as guava, the tree of which grows in the West Indies and other tropical countries, also from the leaves and flowers, which are aromatic and fragrant. The guava fruit is used in the form of jelly, marmalade, etc. An allied fruit is the rose-apple, which has an acidulous rose-like flavor. The tree also grows in the West Indies. The flowers, leaves and bark of the tree are also employed. To prepare the extract from the latter and those of the guava tree, treat with diluted alcohol and proceed to percolate and macerate in the usual manner. If the juice of the fruit is to be obtained, see directions for fruit juices.