Egyptian Carob Juice (Kharroub)
A deep, caramel-brown chilled drink made by soaking and simmering dried carob pods, then straining and lightly sweetening. Naturally sweet with notes of cocoa, molasses and dates, it is a traditional Egyptian Ramadan favorite.
- Prep
- 15 min
- Cook
- 50 min
- Wait
- 5 hr
- Total
- 6 hr 5 min
- Makes
- About 1.5 liters (6 cups, 6 servings)
Steps
Before you start
- Plan ahead: the pods soak for 4 hours (or overnight) and the juice needs at least 2 hours to chill.
- Use dried, whole carob pods (kharroub) from a Middle Eastern grocer. Avoid carob powder, which will make a different, gritty drink.
- Taste a piece of pod first: it should be sweet and leathery. Discard any that smell musty or show mold.
- Carob is naturally sweet, so start with the lower amount of sugar and adjust after tasting.
Rinse and chop pods
- Rinse the carob pods under cold running water, rubbing off any dust.
- Place on a cutting board and carefully chop or break each pod into 1-inch (2.5 cm) pieces with a heavy knife.
- Discard any moldy or musty pieces.
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Ready when: Pieces are roughly uniform, with seeds exposed or loosened.
Tip: Pods are hard and slippery. Hold them flat and steady, and keep fingers clear of the blade.
Soak the pods
- Put the chopped pods in a large bowl and cover with 3 cups (710 ml) of the cold water.
- Soak for at least 4 hours, or overnight in the fridge.
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Ready when: Water is light amber and pods feel slightly softened.
Tip: Do not discard the soaking water; it carries lots of flavor.
Start the simmer
- Tip the pods and their soaking water into a 4-quart (4 L) pot.
- Add the remaining 3 cups (710 ml) of water and the cinnamon stick, if using.
- Bring to a boil over high heat, about 8 minutes.
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Ready when: Large bubbles break steadily across the surface.
Tip: Stay nearby; the liquid can foam up as it boils.
Simmer gently
- Reduce the heat to low, partially cover, and simmer for 40 minutes, stirring occasionally.
- Skim off any foam.
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Ready when: Liquid is deep brown, smells sweet like caramel and cocoa, and pods are soft enough to squash with a spoon.
Tip: Boiling hard can make the juice bitter. Keep it at a gentle simmer.
Strain the liquid
- Set a fine-mesh sieve lined with cheesecloth over a heatproof pitcher.
- Pour in the contents of the pot.
- Press the pods with the back of a spoon to extract all the liquid, then discard the solids.
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Ready when: Pods are pulpy and pale; liquid is dark and free of grit.
Tip: Pour slowly, as the liquid is very hot.
Sweeten while warm
- Stir ¼ cup (50 g) sugar into the hot liquid until fully dissolved.
- Let cool 10 minutes, then taste.
- Add up to 2 more tablespoons (25 g) sugar if you want it sweeter.
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Ready when: No sugar crystals remain at the bottom of the pitcher.
Tip: Sugar dissolves best while the juice is hot, so add it before chilling.
Dilute and chill
- Stir in the 2 cups (475 ml) cold water.
- Cool to room temperature, cover, and refrigerate for at least 2 hours.
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Ready when: Juice is cold all the way through.
Tip: If it tastes too strong, add a splash more cold water.
Serve cold
- Stir well, since a little sediment settles.
- Pour into glasses over ice, if you like.
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Ready when: Juice is dark brown, smooth and chilled.
Good to know
Tips
- Do not skip the soak; it extracts more flavor and shortens simmering.
- Keep the simmer gentle so the juice stays sweet rather than bitter.
- Press the pods firmly during straining to get every bit of flavor.
- For a clearer drink, strain a second time through fresh cheesecloth.
Make ahead
"Make the juice up to 3 days ahead and keep it covered in the fridge. Stir before serving."
Storage & reheating
"Room temperature: not recommended beyond 2 hours. Fridge: up to 4 days in a covered jar. Freezer: up to 3 months in freezer-safe containers, leaving 1 inch (2.5 cm) of headspace; thaw overnight in the fridge and stir well. Serve cold, not reheated."
Substitutions
- granulated sugar → honey or date syrup. Use the same amount, stirred in once the juice has cooled slightly. Honey adds a floral note.
- granulated sugar → no sweetener. Ripe carob is already sweet. Leave out the sugar for a more concentrated, less sweet drink.
- cinnamon stick → 1 star anise or 3 cardamom pods. Adds a different warm spice note.
- dried whole carob pods (kharroub) → pitted carob chunks. Use the same weight. These may need only 30 minutes of simmering.