This recipe is so rich in tradition, family values and ancient rural wisdom that I would need to write a book, rather than an introduction.
In this syrup there is a concentration of vitamins, fibre and natural sugar. It looks like honey and tastes like chocolate. Its virtues and beneficial properties were already well-known by the Ancient Greeks and Arabs.
Carob syrup may be used as a healthier alternative to sugar. You may dilute it with lukewarm water, or just take a spoonful in the morning to contribute to your recovery from a cold or a cough.
I invite you to research more about this super food on scientific articles.
- Preparation: 1 Day
- Cooking: 2 Hours
- Difficulty: Medium
4 l table water
2 kg Carobs
– wash and rinse the carob pods;
– crush them with a hammer;
– transfer the crushed carob pods into a big pot and cover them with water;
– put the pot on the stove and bring to boil;
– cook for about 1 hour;
– after an hour, remove the pot from the stove and cover it with a lid;
– leave the pan aside for 24 hours. The carobs will slowly infuse;
– after 24 hours, take another big pot and cover it with a sifter;
– pour the liquid from the pot containing the carobs into the second one (and through the sifter);
– put a handful of cooked carobs in the centre of a sterilized kitchen cloth. Close the cloth and squeeze it forcefully onto the second pot where you have just transferred the liquid with the sifter;
– remove the carobs from the kitchen cloth and replace them with another handful of cooked carobs. Squeeze again. Repeat these steps till you finish all the carobs;
– put the second pot full of liquid on the stove and bring it to boil;
– reduce the heat to medium/low and cook for around 2 hours or till the liquid reduces to 1/3 of its original volume. By the end of this process, the liquid should have the consistency of a viscous syrup;
– remove the pot from the stove and transfer the syrup into a sterilized jar or glass bottle.