Cooking the carrots down in spiced water first extracts every bit of flavour and colour before the sugar ever enters the picture. The result is a deeply concentrated, complex syrup with real carrot character.
INGREDIENTS
• 500 g large carrots, roughly chopped (skin on)
• 300 g raw/brown sugar
• 500 mls water
• 30 g fresh ginger, roughly sliced
• 2 cinnamon sticks
• 4 whole cloves
• 6 green cardamom pods, lightly crushed
• 60 milliliters freshly squeezed orange juice
• 1 teaspoon vanilla extract or paste
STEPS
1. Toast the spices: Dry-toast 2 cinnamon sticks, 4 whole cloves, and 6 green cardamom pods, lightly crushed in a heavy-based saucepan over medium heat for 2–3 minutes until fragrant.
2. Cook the carrots in water: Add 500 grams large carrots, roughly chopped (skin on), 30 grams fresh ginger, roughly sliced, and 500 milliliters water to the pan. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 25 minutes until the carrots are completely soft and the liquid is deeply coloured and fragrant.
3. Mash and strain: Remove the cinnamon sticks, cloves, and cardamom pods. Using a potato masher or the back of a spoon, push and mash the carrots firmly to extract as much liquid and flavour as possible. Then strain through a fine sieve or muslin, pressing hard on the solids. You want every last drop of that carrot liquid. Discard or compost the solids.
4. Add the sugar: Return the strained carrot liquid to the pan. Add 300 grams raw sugar and stir over low heat until completely dissolved. Taste — adjust sugar if needed. You're looking for a syrup that's sweet but still has real carrot and spice presence.
5. Finish: Remove from heat. Stir in 60 milliliters freshly squeezed orange juice and 1 teaspoons vanilla extract or paste. These go in last to keep their brightness and freshness intact.
6. Bottle: Pour into sterilised bottles. Cool completely before sealing. Refrigerate for up to 6 weeks.
NOTES
Use 20–30ml per litre for water kefir second ferment or add to milk kefir to sweeten - pour over yoghurt with granola. Keeping the sugar out of the cooking process means you get a cleaner, truer carrot extraction — the sugar isn't competing with or masking anything during the cook. Taste the carrot liquid before you add the sugar and you'll understand exactly what you're working with. Adjust sweetness to your preference. The orange juice and vanilla go in at the very end, off the heat, to keep them bright and fresh.
Please note - this syrup needs to be refrigerated as the sugar content is lower than more traditional syrups
