Carob Syrup & Sweets

Traditional petimezi — carob pods sun-dried on stone terraces, then slow-cooked into dark, treacly syrup. Paired with carob pastelli (sesame and carob brittle) from the same maker. An ancient sweetener that predates sugar on the island by centuries. Drizzle over ice cream, stir into yoghurt, or simply taste with a teaspoon.