Ġulepp tal-Ħarubb (Carob Syrup)
If you have access to carob pods you can easily make your own carob syrup
Equipment
- 4 x 250ml Jars with lids (sterilised)
- Roasting Tray
- Big Heavy-Bottom Pot
- Wooden Spoon
- Measuring Scale
- Fine Sieve
- Medium Heavy-Bottom Pot
Ingredients
- 1 kg Carob Pods
- 2.5 litres Water (filtered)
- 1 Lemon (zest and juice)
- 6 Cloves
- 2 Star Anise
- 1 Cinnamon Stick
- 1 kg Sugar
Instructions
- Pre-heat oven to 160°C.
- Thoroughly wash and drain the carob pods.
- Snap the carob pods into pieces and place in an even layer in a roasting tray. Roast in the oven for 20 minutes.
- Once roasted from the oven, immediately soak in the big pot with the filtered water and leave overnight.
- The next day add the cloves, cinnamon stick, star anise and lemon to the pot. Bring to a boil and then simmer for around 30 to 45 minutes.
- Pass the contents of the pot through a fine sieve into the medium-sized pot. Discard the contents of the sieve and boil the remaining liquid with the sugar for around 30 minutes.You should get a thick syrup. You can decide how thin or thick you want the syrup by coating the back of a wooden spoon.
- Bottle in sterilised jars and store in your kitchen cupboard.
Notes
You can find other recipe versions which add a spirit like whiskey or brandy to the syrup. Even less or a different variety of spices. It is all up to you. Or using orange peel instead of lemon.
Once you make your first batch you will surely have the confidence to experiment with the recipe and make your own interpretation of the soothing 'Ġulepp tal-Ħarubb'.