Panela Limeade

[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.

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Panela Limeade

About This Recipe

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


  • 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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