Carob Drink (Kharoub): Refreshing and Naturally Sweet
Carob drink is made by dry-toasting crushed carob in a pan until it darkens and smells sweet, boiling it in water for thirty minutes, then straining and sweetening it. Toasting is what deepens both the colour and the flavour.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 5 min
- Calories
- 110
Photo: Davidbena — CC BY-SA 4.0 · Wikimedia Commons
Carob is one of the Ramadan drinks people wait for all year — distinctive in flavour and genuinely good for you. Cold, before or after iftar, it's exactly what the body wants after a day without fluids. Here's how to make it at home in a few simple steps.
Method
-
1
Toast the carob
In a pan over medium heat, dry-toast the crushed carob with no oil until it starts to darken and smells sweet.
-
2
Boil it
Add the water and let it boil for about thirty minutes.
-
3
Sweeten it
Once it has cooled a little, strain it through a fine sieve.
-
4
Add the sugar and stir well until it dissolves completely.
-
5
Serving
Chill the carob and serve it cold, with ice if you like.
-
6
Why carob?
It's natural and preservative-free, high in fibre and good for digestion, naturally sweet enough that you can cut back the sugar, and genuinely rehydrating after a fast.
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What is carob?
Carob is a type of legume with pod-like fruit. It contains natural sugar and tastes sweet on its own. It is sold crushed or whole, and we usually use the crushed kind to make the drink.
Carob is one of the great traditional Ramadan drinks: simple ingredients, an easy method, and a flavour far richer than you'd expect. Make it once at home and you'll notice how far ahead it is of the bottled version.
People also ask
Can I make it without sugar?
Yes — it's naturally sweet. You can also use a little honey instead if you want a natural sweetener.
Do I have to toast it first?
Toasting gives a deeper flavour and a darker colour, but you can skip it if you're short on time.
Can I make a batch and store it?
Yes — it keeps in a sealed bottle in the fridge for three to four days.
Cook mode
Carob Drink (Kharoub): Refreshing and Naturally Sweet
-
1
Toast the carob
In a pan over medium heat, dry-toast the crushed carob with no oil until it starts to darken and smells sweet.
-
2
Boil it
Add the water and let it boil for about thirty minutes.
-
3
Sweeten it
Once it has cooled a little, strain it through a fine sieve.
-
4
Add the sugar and stir well until it dissolves completely.
-
5
Serving
Chill the carob and serve it cold, with ice if you like.
-
6
Why carob?
It's natural and preservative-free, high in fibre and good for digestion, naturally sweet enough that you can cut back the sugar, and genuinely rehydrating after a fast.
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