This Guarapo or Guandolo drink is quite traditional on the Colombian coast, perhaps you have tasted it without knowing its popular name, but it is undoubtedly very refreshing and widely consumed in several regions of Colombia. It is taken cold, I would say very cold as a lot of ice is added to keep it chilled at all times.
Its preparation is similar to the typical panela water with lemon, however, the preparation process is quite different, even, the panela remains totally natural this way and does not lose as many properties as when we cook it in water.
If you are not familiar with panela, let me tell you that it is a product that is part of the family basket in almost all of Colombia, it is made in mills usually located in the countryside, using sugar cane as raw material which is milled and remilled to extract the juice and this after boiling it for a long time is caramelized or hardened to finally let it dry in round or square molds. Its color is brown and its flavor is quite sweet.
The usual drink that is prepared with this is an excellent accompaniment for breakfast or to drink on a cold afternoon (you can find the aguapanela recipe on the blog).
On the other hand, to prepare the Guandolo or Guarapo in a simple way, you will need very basic ingredients and quite minimal time, since previously the panela is melted or diluted and finally the lemon juice and ice are added.
This is how it is generally prepared on the coast, but in this area there are also other ways to do it such as using outside of the lemon, combined fruits, pineapple, ripe banana, potato, yeasts or even using the juice of freshly milled cane. Otherwise, Guandolo is also made on the coast by fermenting the panela in clay vessels, adding mana or yeast, to ferment the flavor.
As you can see if you prepare the Guarapo or Guandolo in the first way, it will be something quite simple and an excellent option for any day and at all times.
What is the ideal ratio of panela and water to prepare Guandolo or Guarapo?
Ideal ratios for a refreshing Guarapo
To prepare the Guandolo or Guarapo, the proportion of panela to water is very important to ensure the correct taste. In this recipe, it is recommended to use ½ pound of panela for 8 cups of water. This amount will give a good balance between sweetness and freshness. If you prefer a sweeter taste, you can adjust the amount of panela to your taste, but remember that too much sweetness can overshadow the citrus flavor.
Can I use another citrus?
Varying the citrus, exploring new flavors
Yes, you can definitely experiment with different citrus fruits. You can try oranges, limes or even a mix of several. Just keep in mind that each citrus will bring a different flavor and acidity to the Guarapo, so it is important to taste and adjust the amount of panela if necessary.
Why is it important to chop the panela into small pieces?
Small pieces of panela, a trick for a quick dissolution process
The panela should be chopped into small pieces before diluting it to speed up the dissolution process. If the panela is added in large chunks, it might take much longer for it to dissolve completely. Also, make sure to dilute the panela in room temperature water, as cold water will further delay the process.
What mistakes are often made when preparing Guarapo?
Common mistakes and how to avoid them
A common mistake when preparing Guarapo is not giving enough time for the panela to dissolve. This can result in a Guarapo with lumps of panela. To avoid this, it is important to chop the panela into small pieces and give enough time for its dissolution. Another mistake might be adding too much lemon or not enough, which can unbalance the taste of the drink. It is always better to start with less and add more until you find the perfect balance.
What other recipes could accompany this recipe?
Perfect pairing: Recipes that harmonize with Guarapo
Guarapo is a versatile drink that can accompany a variety of dishes. It goes very well with seafood dishes, such as ceviche, thanks to its acidity. It could also be the perfect companion for red meat or chicken dishes, balancing the strong flavor of the meats with its sweetness and freshness. And if you want something even more traditional, try Guarapo with Colombian empanadas.
Remember, cooking is an art and also a space for experimentation. Don't hesitate to customize the recipe to your taste, always keeping in mind the balance of flavors. Enjoy the process and the delicious final result!
As a last recommendation, always serve Guarapo very cold, and if possible, garnish with a few slices of lemon to give it an extra touch of freshness and an appetizing appearance. Bon appétit!
Guandolo FAQ
More traditional drinks
- Colombian chicha — fermented from corn instead of panela.
A cold Colombian drink made by dissolving panela in water and sharpening it with lime juice. Nothing is cooked and nothing is fermented: the panela simply melts in cold water over about an hour. It is the everyday thirst-quencher of Colombia's sugarcane regions.
For this drink, nothing: they are regional names for the same thing, and you will also hear toniferro and tresnatas. The confusion comes from elsewhere: guarapo also names fermented sugarcane juice, which is a different drink and mildly alcoholic. This recipe is the unfermented panela version.
No. This version is panela dissolved in cold water with lime, and there is no fermentation involved. The drink people mean when they say guarapo is alcoholic is fermented cane juice, left for hours or days in a clay vessel. Different process, different drink.
Limes. In Colombia the limón used here is the small green one, which English calls a lime. Yellow lemons make a rounder, less sharp drink and change the character noticeably. Bitter orange is the traditional alternative if you can find it.
Latin grocery stores carry it, usually as hard blocks or cones. Mexican piloncillo is the same product. In a pinch, dark brown sugar with a teaspoon of molasses approximates the flavour, though it dissolves faster and tastes less mineral.
Two or three days covered in the fridge. It does not spoil quickly, but the lime turns duller and slightly bitter after the first day, so it is at its best the day you make it. Add the ice to the glass rather than the jug so it does not water down.
📖 Recipe
Guandolo or Guarapo (Colombian Panela and Lime Drink)
Imprimir Pin ComentarIngredients
- ½ pound panela, chopped into small pieces (about 8 oz / 225 g; piloncillo is the same thing. Small pieces matter: a whole block takes hours)
- Juice of 4 large limes (limes, not lemons; bitter orange is the traditional alternative)
- 8 cups water (about 1.9 liters, cold)
- 4 lime slices, for serving
Notas
Instructions
- Put the water and the chopped panela in a large jug and leave it to dissolve for about an hour, stirring now and then. It is ready when no grains are left at the bottom and the water has turned amber.
- Add the lime juice and stir. Add plenty of ice and keep it in the fridge until cold.
- Serve with a thin slice of lime on the glass.
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