This recipe comes from a 13th-century Andalusian cookbook. The original version (in translation by Charles Perry):

Take four ratls of carrots, after removing the fibers [lit. “nerves”] that are in the centers, and cook them in water to cover until their substance comes out. Then take the clear part of it and add it to three ratls of honey, cleaned of its foam. The bag: …[about three words missing]… an ûqiya of cubebs, two ûqiyas each of ginger and long pepper, and half an ûqiya of cinnamon and flower of cloves. Cook until it takes the form of a syrup. Drink an ûqiya of this with three of hot water: it is beneficial in the lack of urine, increases desire, and dissolves phlegm, heats the kidneys admirably, and likewise the other parts of the body, God willing.

A quick online search shows differing ideas for what a “ratl” or “ûqiya” equate in modern measurements, though the latter is a much smaller measurement. For the purposes of recreating this recipe, let’s go with the following:

2 lbs. baby carrots (don’t try to remove the inner fibers)
4 c. water (minimum)
2 c. sugar
2 inches of fresh ginger, chopped into 3-4 pieces
2 tbsp. long pepper*
1 tbsp. cubebs*
1 3-inch cinnamon stick
2 tsps. whole cloves

*If you don’t have access to cubebs or long pepper, substitute 1 tbsp. of black peppercorns for both spices combined. The peppercorns will have a stronger flavor so you won’t need as many of them.

Add the carrots, water, and spices to a large saucepan and bring to a boil. Cook for at least two hours on medium heat, adding more water if necessary. This should create a very pale gold-colored water with a whiff of carrot flavor.

If you have an immersion blender, use it to blend some of the carrots now that they are soft. Continue to simmer until you are satisfied with the color and flavor. Remove from heat.

Let it cool for a few minutes, then strain the solids from the water with a fine strainer. If you have cheesecloth, use it to get the carrot sediment that the strainer misses. (I strained twice to get a more translucent liquid.)

This should make at least 2 cups. You can mix it with water or club soda for a carrot drink, or as a more general mixer in cocktails or mocktails, or pour it on pancakes.

Add the carrot syrup and lemon syrup to ginger ale for a delicious mocktail! The sweetness of the carrot and the tartness of the lemon help to balance each other out.