Prepare the sugar cane by cutting it with a sharp knife into manageable pieces. Each piece of sugar cane should be 6 to 8 inches long.
Peel the outer stalk away from the center of the sugar cane. If the stalk is too tough to remove, try separating it from the core with your knife and then peeling the outer stalk backward.
Cut the segments of sugar cane with your knife into smaller pieces that will fit into your blender. A normal blender will be able to handle sugar cane segments that are 3 to 4 inches long.
Blend your sugar cane until it forms a fine pulp. If the sugar cane sticks to the sides of the blender, stop the blender and scrape the sides.
Remove the sugar cane pulp from the blender with a spoon and place it into 2 centrifuge tubes. Assure that each tube contains the same amount of pulp. Replace the lids on the centrifuge tubes.
Place the centrifuge tubes into the tabletop centrifuge slots. Be sure to place the centrifuge tubes directly across from one another in the centrifuge slots. This will prevent the centrifuge from being improperly balanced.
Set the centrifuge to spin for 5 minutes at 3000 times gravity, or 3000 x g, and begin the cycle.
Remove the centrifuge tubes from the centrifuge once the cycle is complete. There should be a layer, or pellet, of plant material on the bottom of the centrifuge tube. Do not shake the tubes as this will stir up the plant material into the sugar cane syrup.
Pour off the sugary syrup from the centrifuge tube into a bowl or storage container. Make sure that the plant material does not pour off with the syrup.