Panela Limeade Recipe

By
Autumn Giles
Autumn Giles
Autumn Giles wrote Beyond Canning in 2016 and has been creating recipes for preserving, cocktails, and desserts for over a decade, all gluten-free.
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Updated Sep. 12, 2020
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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.

Recipe Details

Panela Limeade Recipe

Active 15 mins
Total 8 hrs
Makes 1 quart

Ingredients

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

Directions

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

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