Panela Limeade Recipe
[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.
Read more: Cool Down with 3 Fresh Limeade Recipes
- Yield:makes one quart
- Active time: 15 minutes
- Total time:8 hours
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.
This Recipe Appears In
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