¼lbPanela Jaggery(aka papelon or pilancillo) or – grated or chopped into ½” pieces
¼cupLime juiceFreshly squeezed
To Serve & for garnish:
LimeThin slices of
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.
Stir in the lime juice. The concentrate can be used right away or can be refrigerated in a covered container in the refrigerator.
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.