My hubs love all manner of sweet, cooling beverages. He’d be the one to grab the cincau package or ask me to boil him some barley. When we visit a nearby hotel for special family dinners, he has to stop by the drink fountain for some refreshing lemongrass or cinnamon drink.
So when our church moved to a new building beside a wet market, the first thing he said was, “Let’s get red sugarcane!” He only knew that the market sells red sugarcane because we lived in that area during the 1st year of our marriage and frequented that market a lot.
With the abundance of fresh green sugarcane here, we can easily get some freshly squeezed juice anywhere. The thing is, I haven’t been having that for many years now. I don’t know how true this is but I’ve read that the way chopped sugarcane is stored by vendors cause the canes to absorb chemicals and dirt via the exposed ends that touch either the ground or unclean surfaces. Hence, I’ve almost only limited myself to either boiled or packet sugarcane drinks. Now that we’ll be around the market area so often, this drink will re-enter our lives in the sweetest way possible. 🙂
The most tedious part of this is peeling the water chestnuts. I didn’t bother this time around. If you like the crunch and want to nibble on it, feel free to go ahead and peel. It adds a lot of flavour and further cooling properties to this drink. Definitely a must for me! All there was to do after peeling was to throw everything into a pot with water and boil.
There’s nothing like a refreshing, sweet homemade beverage on a hot day. Cheers!
“They shall not hunger nor thirst; neither shall the heat nor sun smite them: for He that hath mercy on them shall lead them, even by the springs of water shall He guide them.” (Isaiah 49:10)
Red Sugarcane & Water Chestnut Drink
450 gms (1 lbs) Red Sugarcane, chopped foot-long or as long as your pot can take
250 gms (8 oz) Water Chestnut, top & bottom removed (can peel if desired)
1 block Rock Sugar (appx 50 gms or 1-2 oz)
6 cups Water
- Give sugarcane & water chestnuts a good scrub and wash.
- Place everything in a large stockpot and bring to a boil. Turn down to a simmer for 2 hours.
- Leave to cool & strain if there are sediments.
- Serve warm or chilled.
*A squeeze of lime makes for a very interesting flavour addition!