Panela Limeade

Panela Limeade
  • Yield:makes one quart
  • Active time:15 minutes
  • Total time:8 hours
This recipe appears in:
Cool Down with 3 Fresh Limeade Recipes

[Photographs: Autumn Giles]

Note: This full-bodied, caramely limeade is sweetened with panela, unrefined cane sugar that is often sold in solid discs or bricks. Look for panela with other Latin American ingredients in well-stocked grocery stores.

About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does, listen to her talk on the Alphabet Soup Podcast, and talk at her on twitter.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!


  • 4 thin strips lime zest, plus more for garnish if desired
  • 3/4 cup roughly chopped panela (see note above)
  • 3 1/2 cups water, divided
  • 1/4 cup lime juice, from 3 to 4 limes


  1. 1.

    Combine lime zest, panela and 1 cup of water in a small saucepan over medium heat. Stir frequently using a wooden spoon to break up any stubborn pieces of panela until the panela is completely dissolved. Remove from heat and let cool to room temperature.

  2. 2.

    Once cool, remove the lime zest. Pour into a quart jar or large measuring cup and add the lime juice and enough water to equal 4 cups total liquid, about 2 1/2 cups.

  3. 3.

    Refrigerate until completely cool and serve in ice-filled glasses, garnished with lime zest if desired.

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