Method for producing sugar cane juice

A method of producing from raw sugar cane juice a shelf stable sugar cane juice product for human consumption as a beverage or beverage constituent, the product retaining the natural flavor and color of the raw juice, the method comprising the steps of:

• providing freshly extracted raw sugar cane juice;
• adjusting the pH of the raw sugar cane juice to a pH of about 7.5;
• clarifying the pH adjusted, extracted sugar cane juice to remove solid impurities by mixing the sugar can juice with at least one flocculent to form a flocculate with the solid impurities in the fresh juice;
• removing the flocculate containing the solid impurities from the juice to produce a juice of a purity of about 99.9%;
• pasteurizing the purified sugar cane juice;
• and
• recovering and cooling the stabilized purified juice product.