Traditional drinks / RICETTI
Maltese carob syrup
Dark carob syrup for sweets or diluting as a drink.
◷ 150 min / 20 servings
Method
- Wash carob, break into pieces and remove hard seeds. Soak in measured water in the fridge overnight.
- Simmer in the soaking water for 45 minutes. Strain through a clean cloth and press the pods.
- Add sugar, lemon peel and cinnamon to the liquid. Simmer uncovered 45–60 minutes until lightly syrupy.
- Remove peel and cinnamon. Pour into a clean heatproof container, cool and refrigerate up to 2 weeks or freeze.
✳ From the kitchen
Time excludes soaking. This is not a shelf-stable bottling process.
Tradition reference
Maltese traditional dishes · historical recipe collection ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.