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Limeade with Brown Cane Sugar (Agua de Papelon) Yum
Limeade with Brown Cane Sugar (Agua de Papelon)
Course drink
Cuisine mexican
Prep Time
20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • ¼ lb Panela Jaggery (aka papelon or pilancillo) or – grated or chopped into ½” pieces
  • ½ cup Water
  • ¼ cup Lime juice Freshly squeezed
To Serve & for garnish:
  • cups Water Cold
  • Lime Thin slices of
  • Mint leaves
Course drink
Cuisine mexican
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • ¼ lb Panela Jaggery (aka papelon or pilancillo) or – grated or chopped into ½” pieces
  • ½ cup Water
  • ¼ cup Lime juice Freshly squeezed
To Serve & for garnish:
  • cups Water Cold
  • Lime Thin slices of
  • Mint leaves
Limeade with Brown Cane Sugar (Agua de Papelon)
Instructions
  1. Make the Limeade Concentrate: In a saucepan, combine the panela & cover with water. Bring the mixture to a boil over medium heat. Reduce and stir occasionally and cook till panela has melted. Then remove from heat and let cool.
  2. Stir in the lime juice. The concentrate can be used right away or can be refrigerated in a covered container in the refrigerator.
  3. To serve: Pour the concentrate in a pitcher and add cold water, stir well, and pour into chilled glasses filled with ice cubes. Garnish with lime slices or mint.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 46.

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