Papelón Con Limón-Menta

1. 1

   Combine the panela with 1 cup of water in a medium pot.

2. 2

   Simmer over low heat, stirring occasionally, until the panela has dissolved. Then increase the heat to medium and bring a boil.

3. 3

   Boil over medium-low heat, stirring frequently until the syrup has reduced by about 1/3 and thick enough to a coat a spoon, about 10 to 15 minutes. (Keep an eye on it while it cooks; panela syrup is prone to spilling over very quickly.)

4. 4

   When it's as thick as the consistency of warm maple syrup, remove from the heat and let it rest until it cools completely. Store in a glass jar.

5. 5

   Cut limes in half and squeeze until you get approximately 3/4 cup of lime juice.

6. 6

   Pour the lime juice into the pitcher, add the water, miel de papelon and stir, add mint and stir.

7. 7

   Let stand for a while, I recommend 1 hour, to absorb the flavor of the mint, before serving. You can strain the mint out if you dislike the texture or, alternately, can also blend into the drink.

8. 8

   Pour into a glass over ice and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.