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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 Carob Syrup [very time consuming]. Although you can buy it ready made, nothing beats the flavor of home made.

The tree is fascinating, a cool shelter during the sweltering heat.  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. However the syrup [gulepp] made in Malta is loaded with refined sugar.

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For the syrup, you will need:

2 kilos carob
2 kilos water ( I like weighing my water but if using a measuring jug it’s 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.

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

Soaking the carob fruit

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The tree

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and the poem under the tree
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Lea’s Good Food Everyday airs on Smash TV and you can follow the page on facebook

Photography Ian Noel Pace

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Trade Enquiries

Carob Flour at Good Earth Distributors Ltd

 

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15 Comments on “How to make Maltese Carob Syrup

    • As you would any other syrup Elaine, to sweeten desserts, over ice cream, to make home made bbq sauce, it jusr another syrup made with a fruit that thrive in a Mediterranean climate ! Hope all well with you, enjoy your Sunday.

    • And for colds…better than some medicine that you buy from the chemists.The only memory I have of Wardija, during the war when we used to chew on the carob bean which was sweet though inedible.

  1. Hi, I am live not far from that carob tree. It is excellent when glazing the bbq spare ribs. We use the syrup especially for healing purposes when having coughs or soar throat. 1 spoon of syrup, a piece of lemon squashed and add a little hot water. Drink when it cools a little

  2. This isn’t carob syrup. This is simple syrup … with a bit of roasted carob flavouring. You get the syrup from the carobs. Adding sugar just removes the whole point of making it.

  3. Pingback: Il-benefiċċji tal-ħarrub – Good Food Tips

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