Carob juice, a refreshing Middle Eastern drink made from simmered carob pods, chilled, and poured over ice with optional rose water for a fragrant touch.
Back in the day, our family's little Westinghouse fridge (one of those classic 70s ones) always had a jug of something cool and refreshing to sip on during summer. One drink I didn't care for as a child but now absolutely love is kharoub, also called kharnoub in Arabic, both simply meaning carob.
This cold drink has the unmistakable aroma and rich taste of carob pods that instantly takes me back to the Middle East. It's wonderfully simple to make and just right for hot days. Carob is used in many Middle Eastern recipes, and I especially enjoy it in this carob molasses tahini spread.
Before we jump into the ingredients, if you enjoy homemade cold drinks, you might also like these Middle Eastern flavors - mint lemon juice, liquorice drink or apricot juice.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
You'll need dried carob pods, either whole or in pieces. I like to give them a quick rinse to remove any dust. When I'm using whole pods, I roughly chop them, seeds and all which will be simmered in water. Carob is naturally sweet, and I can't resist nibbling on the pods as I chop (just be careful not to bite into the super hard seeds, they're teeth-breakers!). If you're new to carob, don't be surprised by its slightly funky aroma, that's completely normal.
Traditionally, carob juice is sweetened with white sugar, and some people even caramelize the sugar before adding the carob. I prefer using maple syrup for its natural caramel notes. You could also sweeten it with a simple sugar syrup if you like. The amount of sweetener I add to my kharoub I use is my preference, you could add more or less.
For a delicate fragrance, add just a touch of rose water; I've linked my favorite brand below in the recipe card.
Janelle's Tips
- The simmered carob pieces can be left to steep for longer if you desire - try overnight before straining.
- Use a fine mesh sieve or muslin cloth (← I like the linked organic one) to strain the carob juice so it's smooth without fine sediment.
- Store in the fridge for up to 7 days without ice. Add ice only when serving so it stays fresh and undiluted.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Carob Juice
Ingredients
- 2 cups Dried carob chopped
- ¼ cup Maple syrup (or sugar; adjust to taste)
- 4 cups Water
- 1 teaspoon Rose water (optional)
Instructions
- If using whole carob pods, chop them into small pieces, seeds included.
- In a pot over medium-high heat, add the carob, maple syrup, and water. Bring to a boil, then reduce to low, cover, and simmer for 30 minutes.
- Turn off the heat. Stir in rose water if using. Let cool to room temperature to infuse further.Strain through a muslin cloth into a jug. Chill and serve over ice.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Lisa M
Has anyone tried making this with carob powder and if so, how did you make it? It probably won't taste as good, but it's easier for me to find powder.
Janelle Hama
Yet to try using the powder, I'll pop it on the list to try....