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Ingredients
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Main Drink
Optional: Sparkling Version
Method
Make the Papelon Syrup
Shave or chop the papelon
If using a block of papelón (panela), grate or finely chop it so it dissolves more easily. Measure about 200 g (adjust to taste).
Dissolve papelón
Place the grated/chopped papelón in a small saucepan with 250 ml of water. Heat over medium-low, stirring occasionally, until the sugar has fully dissolved and you have a smooth, amber-colored syrup (about 5–8 minutes). Do not boil vigorously; reduce heat if it foams. Remove from heat and let cool to room temperature.
Assemble the Venezuelan Lemonade (Papelón con Limón)
Juice the limes
Roll the limes on the counter to release juices, then cut and juice until you have about 120 ml (roughly 2–3 medium limes). Strain if you prefer no pulp.
Combine syrup, lime juice and water
In a pitcher, combine the cooled papelón syrup and the fresh lime juice. Add the remaining cold water (about 750 ml if you used 250 ml to make the syrup, to total 1 L of water) and stir thoroughly to combine. Taste and adjust: add more water if too sweet or more syrup/lime if needed. If you prefer less sweet, dilute further.
Chill and serve
Add ice cubes to the pitcher or to individual glasses. Pour the lemonade over ice, garnish each glass with a lime slice and a sprig of mint if using. For a sparkling version, replace up to 500 ml of the cold water with chilled sparkling water and add it just before serving to preserve fizz.
Storage
Store any leftover lemonade in the refrigerator for up to 2 days. Stir well before serving as separation may occur.