This Indian smoothie is traditionally made with guavas, milk and rose essence. I've substituted a quick chia milk (made by using chia and water) and fresh rose petals.
Remember, as with all raw foods, the final taste of your product is highly dependent on the starting ingredients. You should have guavas that are heavy for size, soft and yielding, with a highly perfumed interior. Unripe guavas will lend a piney flavor to the drink. Also choose your rose petals carefully - I have access to fresh roses from my own garden and always choose the red or pink heirloom varieties for best colour and scent. I do NOT recommend store bought conventional roses. These are loaded with pesticides and other dubious enhancers.
If you prefer, you can omit the chia seed and use 3 c fresh almond/nut milk instead. I know almonds (and most other nuts) aren't raw anymore, but they're still tasty and popular in uncooking!
3 guavas, quartered
1 tbsp chia seed
3 c fresh, very cold water
1/2 c fresh organic rose petals (more highly scented is always better) (you can also use 1tsp rose water instead, if you prefer)
1/4 c agave nectar, raw evaporated cane juice, or equivalent amount of other preferred sweetener (you can use 2 medjool dates, which have been soaked for at least 12 hours)
Blend all ingredients together for roughly 5 minutes, or until the rose petals are completely dissolved into the drink.
Strain through a fine mesh strainer - this gets rid of all the little seeds and skin bits and any rose petals that weren't already dissolved.