Carob Syrup from the heart of the Mediterranean!

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I get excited when I stumble on old recipes and look forward to trying them out in my kitchen. Today I am making a cake from a really old recipe but it requires carob syrup, a rather unusual ingredient. Although it is available on the island, I decide to make it myself. Is this a good idea?

Carob is gluten free, nut free, dairy free and caffeine free and the tree is native to the Mediterranean region. It is a great source of vitamins and is rich in protein, iron and calcium.

For the syrup, you will need:

2 kilos carob
2 kilos water ( I like weighing my water or measure 2 liters)
4 kilos sugar
1 teaspoon ground cloves
1 teaspoon vanilla or less according to your preference
1 teaspoon ground cinnamon

Rinse the pods several times in water.

Roast them but do not overdo it, I left mine in the oven at 150C for 40 minutes

Leave to cool and break each pod into three or four pieces.

Immerse in water and soak overnight and boil in the same water for an hour,

Drain the liquid through a sieve and press pods to extract as much flavor as possible.

Add sugar, cloves, vanilla and cinnamon to the water,

Bring the water to a steady boil for for one hour to 1 1/2 hours, depending on how thick you want the syrup.

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Leave to cool and pour into sterilized jars before it fully cools down.

Soaking the carobs

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