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.