| CAROB SYRUP RECIPE
Carob Syrup (Gulepp tal-harrub)
1 kilo dried carob pods
1 kilo sugar
Roast the carob pods (which must be quite dry and black) in a hot oven, cut them up into pieces, and soak in plenty of water for 24 hours.
Boil slowly for about an hour to draw out the juice from the pods.
Pass the whole mixture through a sieve and return to the heat, adding the sugar.
Stir well to dissolve the sugar and simmer for one and a half hours.
The resulting thick dark syrup can then be stored in sterilized jars or bottles.
Add carob syrup with ice and cool water to make a refreshing drink.
A spoonful of this carob syrup diluted with hot water is ideal as a natural cough syrup.