Carob Syrup and How to Make it

How to Make Your Carob Syrup

ByDavid Trounce

Carob Syrup is a Natural Sweetener and Delicious Chocolate Alternative

Carob syrup is a naturally sweet, caffeine-free alternative to chocolate syrup and refined sweeteners. Made from the pods of the carob tree (Ceratonia siliqua), this syrup has a rich, caramel-like flavour with a hint of chocolate.

It is commonly used as a topping for desserts, a natural sweetener for drinks, or an ingredient in baking. Carob syrup is high in fiber, antioxidants, and essential minerals like calcium and potassium, making it a nutritious addition to a balanced diet.

Process of Making Carob Syrup from Whole Carob Pods

1. Harvesting and Selecting Carob Pods

  • Choose mature, dark brown carob pods from the carob tree.
  • Ensure they are free from mold, damage, or excessive dryness.

2. Cleaning the Pods

  • Rinse the carob pods under running water to remove dirt and debris.
  • Optionally, soak them in a vinegar or saltwater solution to eliminate any surface contaminants.
  • Dry the pods thoroughly with a clean towel or let them air dry completely.

3. Chopping the Carob Pods

  • Cut the pods into small pieces using a knife or kitchen shears.
  • This increases the surface area for better extraction of the natural sugars.

4. Boiling the Carob Pods

  • Place the chopped pods in a large pot and cover them with water.
  • Bring to a boil, then reduce to a simmer for 1–2 hours, stirring occasionally.
  • This process extracts the natural sugars and flavors from the pods.

5. Straining the Liquid

  • Once the liquid has darkened and thickened slightly, strain it through a fine-mesh sieve or cheesecloth into another pot.
  • Press the solids to extract as much liquid as possible.
  • Discard or compost the remaining pod solids.

6. Reducing to Syrup

  • Return the strained liquid to the stove and simmer over low heat.
  • Stir occasionally and allow it to reduce until it reaches a thick, syrup-like consistency (this may take 30–60 minutes).
  • Avoid overcooking, as it can become too thick or caramelize excessively.

7. Storing the Carob Syrup

  • Let the syrup cool completely before transferring it to a sterilized glass jar or bottle.\
  • Store in the refrigerator for up to several weeks.
  • Shake or stir before use, as natural separation may occur.

Using Carob Syrup

  • Drizzle over pancakes, waffles, or yogurt for a natural sweetener.
  • Mix into warm or cold milk for a rich chocolate-like drink.
  • Use as a syrup substitute in baking or dessert recipes.

By following this process for turning out Carob syrup, you can transform whole carob pods into a versatile, nutritious syrup perfect for adding natural sweetness to various foods and drinks.

A few more Uses for Carob Syrup

Drinks

  • Carob Milk – Stir into warm or cold milk for a chocolate-like beverage.
  • Carob Coffee Latte – Add to espresso or iced coffee as a natural sweetener.
  • Carob Hot Chocolate – Mix with hot milk and a dash of cinnamon for a rich, warming drink.
  • Carob Smoothies – Blend into fruit or protein smoothies for added natural sweetness.

Baking & Desserts

  • Sweetener for Baked Goods – Use in place of honey or sugar in cakes, muffins, and cookies.
  • Drizzle for Pancakes & Waffles – Pour over pancakes, waffles, or French toast as a healthier syrup alternative.
  • Topping for Yogurt & Ice Cream – Use as a natural sweet drizzle for dairy or non-dairy desserts.

Savoury Applications

  • Glazes for Meat & Vegetables – Mix with spices and use as a glaze for roasted meats or grilled vegetables.
  • Dressing for Salads – Blend with olive oil and balsamic vinegar for a unique salad dressing.

Transforming your whole carob pods into a syrup offers a versatile, nutritious addition perfect for sweetening drinks, enhancing desserts, and even adding depth to savoury dishes.

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