Ilma tal-ħarrub
The Quirky Foodster Team
Ingredients
- Dried carob pods, broken into pieces — 300 g (10.5 oz)
- Water, divided — 6 cups (1.4 litres / 48 fl oz)
- Sugar, or to taste — 1/2 cup (100 g / 3.5 oz)
- Juice of 1 lemon
Method
- Simmer the broken carob pods in 4 cups of water for 45 minutes to 1 hour, until the liquid turns dark and syrupy.
- Strain through a fine sieve or cheesecloth, pressing to extract as much liquid as possible; discard the pods.
- Stir the sugar into the warm carob liquid until dissolved.
- Add the remaining water and lemon juice, adjusting sweetness and dilution to taste.
- Chill thoroughly before serving over ice.
Introduction: A dark, naturally sweet syrup drink made from carob pods, diluted with cold water for a refreshing traditional beverage.
Cultural Background: Carob trees grow readily across the Maltese countryside, and their pods have long been used to make this simple syrup drink, valued historically as an accessible sweet treat before refined sugar was common on the islands.
Tips: Simmer long enough for the liquid to turn a deep brown and take on a syrupy consistency before straining. Adjust the final dilution to taste, as carob concentration can vary between batches.
Variations: Add a cinnamon stick while simmering for extra warmth. Serve mixed with sparkling water for a fizzy version.
Storage: Store the concentrate in a sealed bottle in the refrigerator for up to 2 weeks.
Reheating: This drink is served cold and is not reheated.
Nutrition: Per serving (approx.): 80 kcal, 0 g protein, 0 g fat, 21 g carbohydrate.
FAQs:
Q: Where can I find dried carob pods?
A: Mediterranean and Middle Eastern grocers often stock
Q: Is carob drink very sweet?
A: It has a natural, slightly earthy sweetness that can be adjusted with
- Dried carob pods, broken into pieces — 300 g (10.5 oz)
- Water, divided — 6 cups (1.4 litres / 48 fl oz)
- Sugar, or to taste — 1/2 cup (100 g / 3.5 oz)
- Juice of 1 lemon
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