in a pot add 75% of your water (reserving 25% for later). Add the piloncillo (or dark brown sugar) and heat on a medium fire till sugar dissolves.
In your blender, add the masa dough along with the rest of your water. Blend till smooth.
Add the blended masa liquid to your sugar water stirring constantly. It can burn easily if left unattended. Stir till your mixture thickens. The bubbles will look like lava bubbles as it gets thicker.
Once your mixture has properly thickened turn off the heat and add the lime juice. Stir and place in a non reactive container (ceramic, clay) to cool.
Once cooled, cover with cheese cloth and place it in a cool dark place to ferment for 2-3 days.
After it's finished fermenting, take your mixture and add it to your blender with a little water. I generally add 5 cups of mix to 1-2 cups of water then blend. Your end result should be a liquid that seems fairly thick.
Place the blended liquid into a container and fill it with ice. The ice will help thin it out as well. Time to serve!!!