Carob Sherbet

This recipe is from the “The Chef” by Mahmud Nedim, published in 1898. You can prepare this sherbet in any season, since carobs keep their aroma well when dried. You can enjoy this sherbet hot in winter time and chilled in the summer. Both are delicious.


Carob Sherbet

Difficulty 1.5 out of 10
Servings 6


  • 300 gr Carob
  • 1.5 litres water
  • Honey or sugar to taste


  1. Select the thicker carobs and dice them. Put them in 1.5 litres of boiling water in the evening and let them soak until morning.
  2. In the morning, put the pot on heat and boil the water and the carobs as they are.
  3. Boil once and sieve. If you think they need more taste and sweetness, add some honey or sugar. Or if it is too thick and sweet for you, add some water.
  4. Enjoy either warm or chilled.

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