Venezuelan panela limeade (Papelón con limón)

1. Break the panela (unrefined cane sugar block) into small pieces with a knife or coarse grater.

2. Warm 500 ml of water in a pan, add the panela and heat, stirring, until completely dissolved – there's no need to boil it.

3. Pour the syrup into a jug and add the remaining 1 litre of cold water.

4. Squeeze the limes and stir in the juice – the freshness of lime balances the deep, caramel sweetness of panela.

5. Refrigerate for at least 1 hour until well chilled.

6. Serve with plenty of ice and lime slices.

Tip: Papelón con limón is Venezuela's favourite homemade drink, served with arepas and hallacas – if you can't find panela, dark unrefined cane sugar (muscovado) gives a similar flavour.