Ġulepp tal-Ħarrub, or Maltese carob syrup, is a traditional syrup made by slowly extracting the flavour of dried carob pods and then reducing the liquid with sugar until it becomes thick, dark and glossy. Carob has been part of Maltese food culture for generations, and carob syrup is still a familiar ingredient in many Maltese kitchens. Traditionally, it has also been used as a home remedy for sore throats and coughs, and you will still find a bottle of ġulepp tal-ħarrub in many Maltese cupboards.
This is the recipe my grandmother gave me, and it is a very simple way to make carob syrup at home. There are different methods for making carob syrup, including versions made without added sugar, but this is the traditional style recipe I use.
The process begins with dried carob pods, which are rinsed, chopped into smaller pieces and soaked in water for 24 hours. This long soak is important because it allows the water to draw out the natural sweetness and flavour from the carob before it is cooked. The soaked pods are then gently simmered with a little lemon zest for around two hours, creating a dark, fragrant liquid.
One thing I learnt very quickly when making this for the first time is that the soaking liquid is the important part! The first time I made it, I somehow managed to strain away the liquid I was supposed to keep and was left with the carob pods instead. Needless to say, I had to start again. Once the pods have finished cooking, strain them well and keep all of that dark, carob infused liquid. This is what will eventually become your syrup.
The amount of liquid you end up with can vary depending on the size of your pot, how much water the carob absorbs and how much evaporates during cooking. If the liquid reduces too much while the carob is simmering, simply add a little boiling water. Once the pods have been strained, measure the liquid and add approximately 800 g of sugar for every litre.
The final simmer is where the syrup develops its characteristic consistency. I cook mine gently until it lightly coats the back of a spoon, but don’t worry if it doesn’t look exactly as thick as you want while it is still hot. Carob syrup thickens further as it cools, and the more often you make it, the easier it becomes to recognise the consistency you like. You may find that your own cooking time varies slightly from mine depending on your pot, heat and how much liquid you started with.
