Lulo Juice (Naranjilla)
Lulo juice is made from the pulp of an Andean fruit that tastes of lime, pineapple and rhubarb all at once. It is blended with water for a sharp, refreshing drink, or with milk for a creamier one. Fresh lulo is hard to find outside Colombia: frozen pulp works and is what most people use. Serves four.
Servings: 4
Calories: 66kcal
Ingredients
- 4 lulos (naranjilla) or about 450 g frozen lulo pulp, which is easier to find outside Colombia
- 3 cups water or milk about 700 ml; water for a sharp juice, milk for a creamier sorbete
- 3 tablespoons sugar or honey lulo is very tart; taste and adjust
- A sprig of hierbabuena (spearmint), optional regular mint works; not peppermint, which is stronger
- Ice, to taste
Instructions
- Cut the lulos in half and scoop out the pulp with a spoon, taking care not to include any of the peel: it is bitter. If you are using frozen pulp, skip this step.
- Put the pulp in the blender with the water or milk, the sugar or honey, the sprig of spearmint and the ice.
- Blend for about a minute, until smooth.
- Pass the juice through a strainer to catch the small hard seeds, which the blender does not break down. Frozen pulp is usually already seedless and needs no straining.
- Serve cold, and taste before you do: lulo varies a lot in acidity, so it may want more sugar.
Nutrition
Calories: 66kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 237mg | Fiber: 3g | Sugar: 13g | Vitamin A: 295IU | Vitamin C: 70mg | Calcium: 60mg | Iron: 1mg