Beverage
|Dubrovnik Neretva County
Carob liquer - Liker od rogača
Variants
Ingredients
8–10 carob pods, 1 L brandy, juice of one orange, lemon zest, nutmeg, 200 g sugar.
Preparation
Cut 8 to 10 ripe, juicy carob pods into pieces and place them in 1 liter of brandy. Add the juice of one orange, some lemon zest, and a small amount of grated nutmeg.
Transfer everything into a large jar and let it rest for 40 days.
After 40 days, strain the mixture and add sugar, stirring well to dissolve it. Let it rest for another week, then strain again and bottle.
Ingredients
8–10 carob pods, 1 L brandy, juice of one orange, lemon zest, nutmeg, 200 g honey.
Preparation
Cut 8 to 10 ripe, juicy carob pods into pieces and place them in 1 liter of brandy. Add the juice of one orange, some lemon zest, and a small amount of grated nutmeg.
Transfer everything into a large jar and let it rest for 40 days.
After 40 days, strain the mixture and add honey, stirring well to dissolve it. Let it rest for another week, then strain again and bottle.
Ingredients
8–10 carob pods, 1 L brandy, juice of one orange, lemon zest, nutmeg, 200 g sugar .
Preparation
Cut 8 to 10 ripe, juicy carob pods into pieces and place them in 1 liter of brandy. Add the juice of one orange, some lemon zest, and a small amount of grated nutmeg.
Transfer everything into a large jar and let it rest for 40 days.
After 40 days, strain the mixture and add sugar, stirring well to dissolve it. Let it rest for another week, then strain again and bottle.
Ingredients
8–10 carob pods, 1 L brandy, juice of one orange, lemon zest, nutmeg, 200 g sugar.
Preparation
Cut 8 to 10 ripe, juicy carob pods into pieces and place them in 1 liter of brandy. Add the juice of one orange, some lemon zest, and a small amount of grated nutmeg.
Transfer everything into a large jar and let it rest for 40 days.
After 40 days, strain the mixture and add sugar, stirring well to dissolve it. Let it rest for another week, then strain again and bottle.
Ingredients
8–10 carob pods, 1 L brandy, juice of one orange, lemon zest, nutmeg, 200 g sugar.
Preparation
Cut 8 to 10 ripe, juicy carob pods into pieces and place them in 1 liter of brandy. Add the juice of one orange, some lemon zest, and a small amount of grated nutmeg.
Transfer everything into a large jar and let it rest for 40 days.
After 40 days, strain the mixture and add sugar, stirring well to dissolve it. Let it rest for another week, then strain again and bottle.
