Wasfetna

Carob syrup

Crushed carob soaked and worked by hand until dark, then strained and served cold over ice.

Vegan

Carob syrup
Cooking time
25 min
Hands-on time
10 min
Free time
15 min
Difficulty
Easy
Cuisine
Levantine
Calories
170

A well-known Ramadan drink with a natural sweetness and a deep brown color. There's no heat and no juicer, just soaking and then kneading by hand in the same soaking water until the water takes on all the carob's color.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the drink

The quantity can be doubled, adjusting the sweetness after tasting, and adding ice to each cup when serving.

Shopping list

Equipment

  • Wide soaking bowl — Room enough to rub the carob between both palms.
  • Cloth or fine strainer — Cloth gives a clearer drink than a strainer.

Method

  1. Wash the crushed carob well, then soak it in cold water.

    15 minYou can walk away
    You’ll know it’s ready when

    The water has started to take on a brown color.

  2. Rub the carob in its soaking water with your hands until the color darkens considerably.

    5 min
    You’ll know it’s ready when

    The water is a deep, thick brown.

  3. Strain it through a cloth or a fine sieve, and dissolve the sugar in it.

    4 min
    You’ll know it’s ready when

    The drink is clear, with no bits in it.

  4. Chill it and serve over ice.

    1 min
    You’ll know it’s ready when

    Cold, with a natural sweetness.

More from Drinks