Papelon (cane Sugar Lemonade) Recipe
Make Papelon (cane Sugar Lemonade) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Papelon Syrup (cane sugar base)
Lemonade
Method
Papelon Syrup (cane sugar base)
- 1
Prepare the panela
If using a solid block of panela/pilonillo, chop or grate it into small pieces so it melts evenly. Measure approximately 200 g.
- 2
Combine and dissolve
In a small saucepan, combine 240 ml water and the grated panela (or cane sugar). Add the orange peel and whole cloves if using. Warm over medium heat, stirring frequently until the panela is completely dissolved and the mixture comes to a gentle simmer (about 6–8 minutes).
- 3
Reduce to syrup
Lower heat and let the mixture simmer gently for another 4–6 minutes to slightly thicken and concentrate flavors. Do not boil vigorously. The syrup should coat the back of a spoon.
- 4
Cool and strain
Remove from heat. Discard the orange peel and cloves. Let the syrup cool to room temperature, then transfer to a jar. Refrigerate until cold if making ahead (syrup will thicken as it cools).
Lemonade
- 5
Juice the lemons
Roll the lemons on the counter to loosen juices. Cut and juice until you have about 250 ml fresh lemon juice (about 6–8 medium lemons). Strain seeds and excess pulp if desired for a smoother drink.
- 6
Mix lemonade
In a large pitcher (at least 2 L capacity), combine the cooled papelon syrup and the fresh lemon juice. Stir to combine thoroughly.
- 7
Dilute and adjust
Add 1200 ml cold water to the pitcher and stir. Taste and adjust: if too sweet, add more water or lemon juice; if too tart, add a little more syrup. The final balance should be bright and slightly sweet — typical ratio here yields a pleasantly tart lemonade.
- 8
- 9
Storage
Refrigerate any leftover lemonade in a covered pitcher for up to 48 hours. Stir before serving; add fresh ice as needed. Keep syrup refrigerated separately for up to 2 weeks.