Directions

1. 1

   Place the chopped panela into a large pitcher or container. Add 2 cups of water and stir well, then let it sit at room temperature for 6 to 8 hours or overnight, stirring occasionally, until the panela dissolves completely.

2. 2

   Once the panela has dissolved, add the remaining 1.5 cups of water to the pitcher and stir to combine.

3. 3

   Add the fresh lime juice to the panela mixture and stir until fully incorporated.

4. 4

   Strain the limeade through a fine-mesh sieve if desired to remove any remaining panela particles, then return it to the pitcher.

5. 5

   Add the lime zest strips to the pitcher for flavor and garnish. Chill the limeade in the refrigerator for at least 1 hour before serving.

6. 6

   Serve the panela limeade over ice in individual glasses, garnishing each glass with additional lime zest strips if desired.