What Is Carob Sherbet (Harnup Sherbet)?
Carob sherbet is a sweet drink prepared from carob fruit or molasses obtained from the fruit and molasses, usually served cold. "Carob" is the name of carob, especially used in the southern regions of Turkey and the Arab world. Sherbet, on the other hand, is the general name of non-alcoholic sweet drinks prepared from fruits, flowers and spices in Turkish and Middle Eastern cuisine.
In this article, we discuss what carob sherbet is, its place in sherbet culture, carob drinks in the Middle East and the Mediterranean, how it can be prepared at home in two different ways, and current research on carob sherbet.
What is Carob Sherbet?
Carob sherbet is a cold drink obtained by passing the water-soluble components of carob, especially natural sugars, into water. It is basically prepared in two different ways:
| From fruit | Carob pods or shards are soaked in water or boiled, the resulting liquid is filtered and cooled. |
| Molasses or sap | Condensed carob molasses or "carob extract" is diluted with cold water. |
The scientific basis of the two methods is the same: Aqueous extraction of carob. As Antoniou et al. point out, the aqueous extraction of carob chips is the basic step in the production of carob juice and molasses. Sherbet is the re-diluted form of this extract that has been left in a thick enough to drink or molasses.
The features that distinguish carob sherbet from carob tea are generally as follows: It is denser and sweeter, served cold, and often enriched with spices, lemon or other fruit sours.
Sherbet Culture and Ramadan
Sherbet is a deep-rooted beverage tradition in Turkish culinary culture. In an article published in Cumhuriyet newspaper in 2026, it is seen that sherbet is considered as a common heritage of Arab-Persian, Seljuk and Ottoman traditions and that Ramadan is defined as the period when this drink is most visible. In the article, it is stated that sherbet is served as a drink that prepares the body with a smooth transition at the iftar table after fasting.
In a modern sherbet recipe in the same article, sweetness is provided by carob extract and acidity is provided by pomegranate syrup; it is stated that spices and ginger are brewed in water and filtered, then mixed with carob extract and pomegranate syrup when warm, and refined sugar is not used. This example is remarkable in terms of showing how carob is evaluated as a natural sweetener in today's understanding of sherbet.
The place of sherbet on iftar tables is the background of the fact that carob sherbet is more sought after during Ramadan. However, carob sherbet is not unique to Ramadan; it can be consumed throughout the year as a refreshing summer drink.
Carob Drinks in the Middle East and the Mediterranean
Preparing drinks from carob has a long history in the Eastern Mediterranean and the Middle East. In a 2023 compilation by Dahmani et al., traditional uses in different countries are summarized as follows:
| Country | Usage transferred in assembly |
|---|---|
| Jordan | Cold or hot drink from pods |
| Lebanon | Use of molasses from ripe fruits as a sweetener |
| Tunisia | Carob juice |
| Egypt | Carob pods in cakes, cookies, drinks and snacks |
In the same review, it is also stated that carob pods are widely used in cakes, cookies, beverages and various snacks in Egypt today. The fact that carob molasses production in Lebanon continues on an industrial scale is understood from the study of Bahry et al. on the evaluation of "solid wastes from the preparation of carob syrup in the Lebanese food industry".
These records show that carob drinks found a place in both home cuisine and industry in the region. In Turkey, carob molasses and extract are among the most practical raw materials of sherbet.
How to Make Carob Sherbet at Home?
Below are two different methods. The proportions are a starting suggestion and can be adjusted according to taste.
Method 1: Syrup from Carob Pod
Ingredients (approx. 1 liter):
- 250 g locust bean pods (seeded, shredded) or carob shards
- 1.25 liters of water
- Optional: 1 cinnamon stick, 3–4 cloves, 1 slice of ginger
- For serving: lemon juice, mint leaves, ice
Preparation:
1. Wash the carob pieces, put them in a bowl, add the water and leave them at room temperature for 6-8 hours (or overnight). This waiting makes it easier for the pieces to soften and the sugars to pass into the water.
2. Put the mixture in a saucepan with the spices, cook for 15-20 minutes on low heat after it starts to boil.
3. Strain the liquid through a fine strainer or cheesecloth. Remove the remaining liquid by pressing the pieces lightly.
4. Let cool, then chill well in the refrigerator. Add lemon juice and mint when serving.
Note: Boiling at high temperatures for a long time can make the drink darker and astringent. In the study of Antoniou et al., it was reported that as the temperature increases, phenolic compounds dissolve more than sugars, and this can shift the taste of the drink to astringency. For a softer syrup, you can keep the cooking time short and extend the holding time.
2. Method: Molasses or Ozden Fast Sherbet
Ingredients (4 cups):
- 6–8 tablespoons of carob molasses or carob extract
- 1 liter of cold water
- Juice of half a lemon or 1 tablespoon of pomegranate syrup
- Optional: a pinch of cinnamon, mint, ice
Preparation: Dissolve the molasses in some warm water, then add the remaining cold water and lemon juice and mix well. Cool in the refrigerator and serve. Adjust the sweetness by tasting as the molasses density varies depending on the product.
Products sold as "carob extract" are particularly suitable for this method. In the study of Yavuz Küçük and Duraklı Velioğlu, it is stated that these products are produced by cold extraction of carob juice and condensation at low temperature, while traditional molasses is thickened by cooking in an open boiler or under vacuum. In the same study, no statistically significant difference was found between the extract and molasses samples in terms of the properties measured.
Fermented Carob Sherbet: A Current Research
Carob sherbet has also been the subject of fermented beverage research in recent years. In a study conducted in Turkey (Gülhan et al., 2025), two different formulations of carob sherbet, sugar-free and with added sugar, were fermented with water kefir grains for 48 hours.
The main findings of the study can be summarized as follows:
- At the end of fermentation, pH and total soluble dry matter decreased and titratable acidity increased in both formulations.
- The sucrose content in sugar-free syrup was measured as 2.21 percent before fermentation and 0.95 percent after.
- After fermentation, sugar-free sorbet contained more gallic acid, hesperidin, p-coumaric acid, rosmarinic acid, and syringic acid than sugary sorbet.
- The products were stored at 4 °C for 28 days; antioxidant activity and total phenolic matter decreased throughout storage.
- Among the minerals, potassium and calcium were found to be at the highest levels.
This study shows that carob sorbet can be considered not only as a traditional drink, but also as a base for new fermented products. The findings are laboratory scale and should not be interpreted as a conclusion on the health effect.
Storage and Considerations
- Sherbet prepared at home does not contain preservatives; it should be stored in a closed container in the refrigerator and consumed within 2–3 days.
- It is important that the pods used are mold-free, insect-free and clean.
- Sherbet contains the natural sugars of carob; it is also sweet without added sugar. People who need to monitor their blood sugar should pay attention to the amount.
- When purchasing commercial products, the label should be checked for added sugars, flavors, or preservatives.
Frequently Asked Questions
Is carob the same as carob? Yes. Carob is the name of carob, especially in the southern regions of Turkey and the Arab world.
Is it necessary to add sugar to carob sorbet? Usually not required. Carob is naturally sweet; especially in sherbet prepared from molasses, additional sugar is not needed.
Can you drink carob sherbet hot? Sherbet is traditionally drunk cold. A hot and lighter version of the same drink can be considered carob tea.
Is it better to make it with molasses or fruit? Sherbet prepared with fruit is lighter and fruitier, but requires more time. Sherbet prepared with molasses or extract is practical and its sweetness can be easily adjusted.
Raw Materials for Carob Sherbet with Carob Türkiye
The taste of carob sherbet largely depends on the quality of the fruit or extract used. Clean, well-dried and pitted carob pieces positively affect both the taste and clarity of the sherbet.
At Carob Türkiye, we supply carob fruit, crumbs, flour/powder, kernels and extracts. For raw materials for the production of sorbet and beverages Carob Kibble (Granular) and Carob Extract Our pages, for the production of molasses What is Carob Molasses and How is it Made? You can review our article. For your wholesale and export requests Contact Now You can contact us on our page.
Domestic resources
Yavuz Küçük, A., Duraklı Velioğlu, S., "Determination of Some Chemical Properties of the Product Offered for Sale Under the Name of 'Carob Extract' and Comparison with Carob Molasses", Gıda, 2022, 47(5), 889–903. doi.
org/ 10. 15237/ food. GD22033 Şener, B., "A glass of tradition, a sip of history, a sip of memory", Cumhuriyet Sunday, 22.02.2026. republic.
com. en/ republic- Sunday/ one- cup- tradition- a... Foreign sources
Gülhan, M. F., Gülhan, A., Düşgün, C., "Physico-chemical and microbiological properties of water kefir produced from carob (Ceratonia siliqua L.) sherbet", Food Science and Biotechnology, 2025, 34(1), 103–114. doi.
org/ 10. 1007/ S10068- 024- 01682- 1 Antoniou, C., Kyratzis, A., Rouphael, Y., Stylianou, S., Kyriacou, M. C., "Heat- and Ultrasound-Assisted Aqueous Extraction of Soluble Carbohydrates and Phenolics from Carob Kibbles of Variable Size and Source Material", Foods, 2020, 9(10), 1364. doi.
org/ 10. 3390/ foods9101364 Dahmani, W., Elaouni, N., Abousalim, A. et al., "Exploring Carob (Ceratonia siliqua L.): A Comprehensive Assessment of Its Characteristics, Ethnomedicinal Uses, Phytochemical Aspects, and Pharmacological Activities", Plants, 2023, 12(18), 3303. doi.
org/ 10. 3390/ plants12183303 Bahry, H., Pons, A., Abdallah, R., Pierre, G., Delattre, C., Fayad, N., Taha, S., Vial, C., "Valorization of carob waste: Definition of a second-generation bioethanol production process", Bioresource Technology, 2017, 235, 25–34. doi.
Scientific Resourcesorg/ 10. 1016/ j. Biortech. 2017. 03. 056
