Carob Syrup
Ellen Zachos, author of six books, is a foraging expert who lectures at flower shows and garden clubs.
This recipe is featured in Foraged Syrups, Sweet and Wild
Carob syrup may be stirred into hot or cold milk, the way you’d use chocolate syrup. Pour it over ice cream or frozen yogurt. Drizzle it on fresh figs, pears, or sharp cheese. Use it in marinades, or to flavor salad dressings.
Ingredients
- 454 grams (1 pound) carob pods
- Sugar
Preparation
1. Preheat oven to 148°C (300°F).
2. Rinse your carob pods and lay them out in a single layer on a baking sheet. Roast the pods in the oven for 40 minutes. This extra step makes a big difference in flavor and accentuates the natural sweetness of the carob.
3. When the pods have cooled, break them up into pieces 5 to 7.6 cm (2 to 3 inches) long. They should be easy to snap with your hands. Transfer the broken pods to a large bowl, cover with water, and soak them overnight, or for at least eight hours.
4. Once the pods have finished soaking, strain off the liquid and set the pods aside. (You can use them later to make carob powder.) Taste the liquid and you’ll notice it’s already slightly sweet. Measure it and pour it into a saucepan. Add an equal amount of sugar and whisk to combine over medium heat. The sugar should be completely dissolved. Bring the liquid to a simmer and continue to cook, stirring regularly, until the liquid has reached the consistency of maple syrup. This should take 15 – 20 minutes.
5. Remove the syrup from the heat and allow it to cool before pouring it into bottles or jars.
Ellen Zachos
Ellen Zachos is the foraging expert at About.com where she shares seasonal recipes and tips on foraging. To see more, go to foraging.about.com. She also works with RemyUSA, teaching foraging mixology workshops across the US. Ellen is a Harvard graduate and the author of six books including Backyard Foraging: 65 Familiar Plants You Didn’t Know You Could Eat. She lectures at flower shows and for garden clubs around the world.
Photo credit: Rob Cardillo
Read more from Ellen Zachos
