Blogging Marathon# 46: Week 2/ Day 3
Theme: Lemon/ Lime Recipes
Dish: Agua de Papelon (Limeade with Panela/ Jaggery)
For the final day of ‘Lemon/ Lime recipes‘, I was thinking of making something sweet. But I’m not a big fan of lemon flavored desserts — I prefer vanilla or chocolate flavors. As I was looking through ‘Viva Vegan‘ cookbook, I found the recipe for a Limeade with Panela or South American unprocessed cane sugar.
I bought a slab of panela a while back but totally forgot about it until I found this recipe. Papelon or Panela (as it’s called in Venezuela and Colombia) is produced by cooking the juice of freshly squeezed sugar cane down to a solid, crystallized mass. I wasn’t sure how it would taste because it was really dark in color, I thought it will have a molasses-ish taste but I was pleasantly surprised that it tasted just like jaggery (our own unprocessed cane sugar from India).
This limeade is an old-fashioned pick-me-up beverage in Colombia & Venezuela, valued for being chock-full of minerals from the unprocessed sugar. The traditional emthod for making this limeade is even couldn’t be easier — just simply soak the panela in water overnight until it dissolves. But to speed things up, a sugar syrup is made by boiled sugar & water in the recipe below.