During weekend purchase I got whole Karumbu / Sugar Cane from Korean Super Market and was happy to taste it. In our last India trip during summer break I wondered when my daughter sipped the sugarcane juice without any leftovers. So I purchased especially for her and made homemade sugarcane juice. The work is bit messy and little complicated but outcome is really tasteful :-). You should try this very hygienic and healthy juice at least once, when you have Sugar Canes at home…after Pongal you may have lot of leftovers and for kids who have wiggling tooth try this method. I made it in small quantity for my daughter during my first trial (She liked it much and was keen in knowing the new homemade punch :-)) and second day as my H tried after lunch, I again made it and updated few more pictures…Nowadays sugarcane billets are well available in Indian grocery stores.
Serves – 2 Adults
Old Post updated with new pictures
Ingredients for homemade sugarcane juice
Sugar Cane/Karumbu – 4 Slices (Or 2 12″ Pieces)
Lemon Juice -1 Tbsp or More
Ginger – Very Small Piece
Water – 1/2 Cup
Sugar – 1/4 Cup or More (Optional)
The shoppers use loads of Ice Cubes instead I went for Cold Water + Few Ice Cubes as water helps to grind the sugar cane well. Also they mostly use green sugarcane as it has high water content and mashes well. I am the only one to cook and click at home, So I tried my best to explain with pictorials.
- Wash the slices well.
- Start peeling the outer hard layer with sharp knife (Pic 1).
- Usually we at home use Koduvaal (Agriculture equipment) or sharp knife to slice the sugar cane, if you have it then use here.
- Chop the peeled sugarcane roughly in to small pieces (Pic 2)
- Blend in mixie, here is the trick before using the juicer jar make the pieces like crumble by using the grinding jar,its optional in this it grinds well like shown in below picture…when you add later with other ingredients in the juicer jar.
- I used Juicer jar with filter attachment at the bottom of the jar, it is an Indian Jar add crumbled or pieces of sugarcane here with water, lemon juice and ginger (Pic 3).
- Repeat grinding by adding the extracted juice twice or thrice in to the same sugarcane stuff in the jar (Pic 4) and finally extract the thick juice (Pic 5).
- Again filter with cloth like filter to strain the tiny particals (Pic 6) and add sugar as needed.
- That’s it all set to taste :-).
- As the filter is just an inch height than blades, use the chopped sugar cane in batches.
- Sometimes the blender stops if you overload, so add it in small batches.
- If you are making in more quantity the same trick works, add the already extracted cane juice instead of water and blend till all mashes well.
- You can use regular jar also to blend this chopped sugar cane and filter it as suggested before…