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Loading...A beloved Vietnamese street beverage, sugarcane juice is pressed from freshly cut stalks and served ice-cold for instant refreshment. Sweet, grassy, and lightly citrusy when finished with a squeeze of kumquat, it is the ultimate thirst quencher on a hot day. With no added sugar and plenty of natural electrolytes, this cooling drink is as nourishing as it is delicious.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings4
Yield4 cups (about 1 L)
Nutrition Facts
Per serving (estimated)
- 130 kcalCalories
- 0 gFat
- 0 gSaturated Fat
- 33 gCarbs
- 0 gFiber
- 27 gSugar
- 0 gProtein
- 160 mgSodium
- 420 mgPotassium
- 55 mgCalcium
- 1.1 mgIron
- 6 mgVitamin C
- 12 mcgVitamin A
Ingredients
For the juice
- 8 lbs fresh sugarcane stalks, peeled and cut into 1-foot lengths
- 1/2 cup cold water (to help press)
- 1/4 teaspoon sea salt
- 4 kumquats, halved
- 2 cups crushed ice, for serving
Optional add-ins
- 1 inch fresh ginger, sliced (for a warming twist)
- Fresh chrysanthemum flowers or pandan leaf (for aroma)
- 1 tablespoon fresh lime juice (in place of kumquat)
Directions
- Rinse the sugarcane stalks under cold running water and pat dry, then peel off the tough outer bark with a sharp knife to reveal the pale, fibrous core.
- Cut each stalk into manageable 1-foot lengths so they fit easily through the chute of your sugarcane juicer or roller press.
- Set up an electric or manual sugarcane press over a large glass pitcher, then feed the stalks through one piece at a time, applying steady pressure to extract every drop of juice.
- Pour in 1/2 cup of cold water partway through pressing to help flush the last of the sweet liquid from the fibrous pulp.
- Strain the collected juice through a fine mesh sieve into a clean pitcher, then stir in the sea salt until fully dissolved; add ginger or pandan now if using, and let steep 3 minutes before straining again.
- Fill four tall glasses to the brim with crushed ice, then pour the chilled sugarcane juice over the top.
- Squeeze one kumquat half into each glass, drop it in for extra citrus aroma, and serve immediately while icy cold.
Cook’s Notes
- Always serve sugarcane juice immediately after pressing, as it oxidizes quickly and turns dark brown within an hour, losing its bright, grassy flavor.
- Choose stalks that feel heavy for their size and have moist, tight nodes; dry or cracked stalks yield less juice and taste more starchy.
- If you do not own a sugarcane press, ask your local Asian grocer to juice the stalks for you, or pulse chopped sugarcane in a high-powered juicer and strain well.
- For a kid-friendly version, skip the kumquat and stir in a splash of coconut water for extra roundness and natural minerals.
- To turn this into a classic Vietnamese Che dessert base, pour the fresh juice over shaved ice with a dollop of black-eyed peas or mung beans for a street-style sweet snack.
