Begin by preparing the lulo fruits. Rinse them under cold water and pat dry. Using a sharp knife, cut each lulo in half and scoop out the pulp into a large mixing bowl. Ensure no pieces of the tough outer skin mix with the pulp, as it can alter the flavour.

In a blender, combine the lulo pulp with half of the cold water (2 cups). Blend for about 10 seconds, just enough to loosen the pulp without fully breaking down the seeds. Over blending can create a gritty texture, so use a light hand.

Strain the blended mixture through a fine mesh sieve into a large pitcher, pressing gently with a spoon to extract the juice. Discard the remaining seeds and pulp in the sieve. Repeat the process with the remaining lulo pulp and water to ensure a smooth and vibrant juice.

Add the sugar to the pitcher, starting with 3 tablespoons. Stir until fully dissolved. Taste and adjust the sweetness according to your preference, keeping in mind that lulo has a naturally tart profile that balances beautifully with moderate sweetness.

Squeeze the juice of two limes directly into the pitcher, mixing well to incorporate. The lime juice enhances the tangy flavour of the lulo and adds a refreshing citrus note.

Add a handful of ice cubes to the pitcher and stir gently to chill the drink evenly. If you prefer a slushier consistency, blend some of the prepared juice with crushed ice before combining it with the rest.

Taste the lulada once more before serving, adjusting the sweetness or lime juice if needed. For an authentic Colombian twist, consider adding a splash of soda water for a fizzy variation.

Serve the lulada in tall glasses, garnished with fresh mint leaves for a pop of colour and aroma. Pair with light snacks like arepas or empanadas for a complete Colombian experience. To enjoy the drink’s vibrant layers, give it a quick stir before sipping.