2 Tablespoons of Batey Turbinado sugar
4 cups of water
1 oz of white rum
2 oz of lime juice
Wash the lulos thoroughly under running water. Cut them in half.
Place the lulo in a blender and 4 cups of water. Blend until you get a smooth puree.
Strain the lulo puree through a fine mesh strainer into a pitcher to remove any remaining seeds or pulp. Use a spoon to press down on the mixture to extract as much juice as possible.
Add some ice and Batey turbinado sugar, stir until combined.
Add some pieces of lulo and the lime juice.
Fill glasses with the lulada and garnish with the condensed milk on top.