Venezuelan Papelon con Limon: Iced Cane Sugar and Lime Refresher

Place the chopped panela in a heatproof jug and pour over the hot water, stirring until the raw cane sugar fully dissolves into a dark syrup.

Serves 4

Ingredients

• 6 oz panela (papelon) or dark brown sugar, chopped
• 1 cup hot water, for dissolving
• 4 cups cold water
• 3/4 cup fresh lime juice (about 6 limes)
• 1 pinch salt
• Lime slices, for garnish
• Fresh mint sprigs, for garnish
• Plenty of ice

Instructions

1. Place the chopped panela in a heatproof jug and pour over the hot water, stirring until the raw cane sugar fully dissolves into a dark syrup.
2. Let the panela syrup cool for a few minutes so it does not melt your ice on contact.
3. Add the cold water to the syrup and stir well to combine into a deep amber base.
4. Stir in the fresh lime juice and a small pinch of salt, which sharpens and balances the sweetness.
5. Taste and adjust, adding more lime for tartness or more water to mellow the intensity.
6. Fill four tall glasses to the brim with ice.
7. Pour the papelon con limon over the ice until the glasses are full.
8. Garnish each with a lime slice and a sprig of mint, and serve ice-cold.
9. Papelon con limon is Venezuela's everyday thirst-quencher, sold from street carts and made in home kitchens whenever the heat rises, using panela, the unrefined block cane sugar that gives the drink its molasses depth. Utterly no-cook and endlessly refreshing, it is the country's beloved alternative to soda, proving that lime, water, and honest raw sugar are all you need to beat a tropical afternoon.

Nutrition (estimated, per serving)

• Calories: 130 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 34g
• Fiber: 0g
• Sugar: 32g
• Sodium: 40mg