Carob and licorice syrup

Preparation

420 Minutes
Cooking

60 Minutes
Serving

8 People
Views

325

Carob and licorice are popular drinks and are frequently drunk on occasions such as the month of Ramadan. Among the benefits of these drinks is the treatment of stomach ulcers and other disorders in the digestive system, as they contain substances with anti-inflammatory properties.

Ingredients

Adjust Servings

2 Big Cup Carob (crushed)

1 Big Cup Sugar

4 Big Cup Water

1 Big Cup Liquorice

3 Liter Water

0.25 Small Spoon Bicarbonate of soda

1 Small Spoon Sugar

Steps

Step 1

120 Minutes Preparing the carob: We prepare a deep saucepan and put the carob and sugar. Place the saucepan over medium heat. Using a wooden spoon, stir the carob until the sugar burns and caramelizes.
Add the water and let the carob boil for two to three minutes. Remove the pot from the heat and allow the carob to cool completely. You can use the carob directly or leave it in the fridge for several hours or overnight. Drain the carob through a fine sieve, then serve with ice cubes.

Step 2

360 Minutes Preparing the licorice:
We cover the licorice with a piece of gauze cloth. Place the licorice in a sunny or warm place for several hours. Place the licorice in the center of the cloth. Gather the ends of the piece on the licorice and close it well.
Place the licorice in a large pitcher and cover with water. Place the pitcher in the fridge for a few hours, then serve it.