A method of processing raw sugar cane juice, comprising: reducing the pH of the sugar cane juice to a pH at which microbiological activity is substantially eliminated； separating chlorophyll from the sugar cane juice； separating particles having a diameter greater than 0.5 microns from the sugar cane juice； denaturing polyphenol oxidase (PPO) in the sugar cane juice by pasteurisation； separating the denatured polyphenol oxidase from the sugar cane juice.
