Sugarcane, originally from Southeast Asia and New Guinea, spread globally through Muslim expansion, reaching Europe before being introduced to the Caribbean and Latin America by Spanish colonizers. The plant flourished in countries such as Cuba, Mexico, Brazil, Argentina, and Ecuador, becoming a cornerstone of agricultural economies.

Guarapo: Cuba’s Refreshing Legacy

While sugarcane is primarily used for sugar and alcohol production, in Cuba, it has a cherished cultural significance through guarapo, a traditional fresh sugarcane juice. Extracted using a trapiche, a manual mill with metal rollers, guarapo is best enjoyed immediately after pressing, as its color and taste change over time.

Praised for its energizing properties and ability to quench thirst, guarapo is a staple of Cuban identity. Once widely available in towns, roadside stands, and markets, the tradition is fading, making its preservation a growing concern for cultural advocates.

A Simple Yet Authentic Process

Guarapo preparation takes just 15 minutes:

• Sugarcane is peeled and crushed in a trapiche.
• Ice is added to enhance freshness.
• Some prefer a touch of lemon for extra zest.

Though guaraperas (sugarcane juice stalls) are disappearing, revitalizing this tradition is essential in maintaining Cuba’s cultural and culinary heritage.

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