Carob is an evergreen flowering shrub, belonging to the pea family. Native to the Mediterranean region especially in the eastern and southern area of Spain, carob is cultivated for its edible seeds. It is found in its natural form in Southern Anatolia, Cyprus, Syria, Greece, Spain, Morocco, Tunisia, Algeria, and Libya. Check out this amazing and tasty recipe of Carob juice that you will absolutely love it.
1. Soak the carob pods in 2 liters of water for 12 hours or overnight.
2. Transfer the carob with its water to a saucepan. Boil over high heat for around 1 hour covered.
3. Drain the resulting liquid into a pitcher and discard the carob pieces.
4. Add the sugar and mix well, then refrigerate for at least one hour. Serve cold.