Nothing more Venezuelan than panela papelón, in several countries it is known by other names such as raspadura or piloncillo, its ingredient is the juice of cane cooked at very high temperatures, so that when it thickens it can form rectangles, spherical shapes or conos, I can assure you that with panela they can sweeten in a more natural way, because they are not refined and have a smaller amount of calories is considered integral sugar, and in Venezuela it is one of the most important ingredients in the kitchen and its use is a fundamental part of our kitchen. With it prepares the traditional papelón with lemon, that refreshing drink that is obtained in every corner of the country, and also is used to sweeten the coffee.

In the kitchen is one of the fundamental ingredients of our traditional milky sweet and plays a key role in the golfeados, coconut kisses, catalinas and black roast, the papelón is responsible for giving that color so characteristic that goes from the light gold , going through brown toasted, to black, panela has been our sugar in those times when it is not achieved and we look for alternatives.

The paper lemon drink is our pride so I will share the recipe with my friends, it is very easy to prepare and it is very refreshing for those hot days.

Ingredients:

• ½ cup of lemon juice
• 500 grams of paper
• 1 ½ liters of water

Preparation:

Rinse the foil, reserve in a glass container. Add the half cup of lemon juice and water. Allow to rest for three hours or until the foil dissolves completely. Serve with ice and reserve the rest in the fridge.