1.5kg red sugar cane
1 monk fruit, approx. 15g
3.5 litres water
80g fresh mulberry leaves
1 Wash sugar cane. Cut into small sections then hammer with knife back (to get more flavour out). Set aside.
2 Crush monk fruit’s shell. Set aside.
3 Put water in a pot. Add sugar cane and monk fruit. Cook for about an hour.
4 Add mulberry leaves. Continue cooking for about 90 minutes. Discard residue and let it cool before drinking.
“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller