Carob Syrup

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.




Carob syrup
  • Preparation: 1 Day
  • Cooking: 2 Hours
  • Difficulty: Medium
  • Servings:


  • 4 l table water
  • 2 kg Carobs


  1. Carob syrup

    – 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.



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2 Replies to “Carob Syrup”

  1. Please can you confirm the quantity of water, is it is 4 litres of water to 2 kilos of carobs. Thankyou

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