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Limeade with Brown Cane Sugar (Agua de Papelon)

Author: Pavani
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Prep Time: 20 minutes
Cook Time: 20 minutes
Course: drink
Cuisine: Mexican
Servings: 6 SAervings

Ingredients

  • ¼ lb. Panela aka papelon or pilancillo or Jaggery, grated or chopped into ½” pieces
  • ½ cup Water
  • ¼ cup Freshly squeezed Lime juice

To Serve & for garnish:

  • cups Cold Water
  • 4 Thin slices of Lime
  • 2 tbsp Mint leaves

Instructions

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.
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