Tumbo cocktail

Ingredients to make Tumbo Cocktail:

• 10 tumbos (Chinese pomegranate in Central America) peeled and shelled, preserving their pulp.
• 1/2 glass of Bolivian singani (grape brandy).
• 1/3 glass of condensed milk.
• 1 liter of boiled and cold water.
• 3 ice cubes to blend and 4 to serve.

How to make Tumbo Cocktail:

1. Add more sugar if necessary.
2. The pulp of the tumbo is liquefied with half a liter of water.
3. Strain, separating the seeds from the tumbo and part of its pulp, leaving only its juice.
4. Add the other 1/2 liter of water, the 3 ice cubes and the condensed milk.
5. Blend everything very well and add the singani and the remaining ice cubes to serve.
6. You can add more condensed milk or remove it according to taste.
7. It is a delicious and very Bolivian cocktail.