Glyko triantafyllo Agrou

Glyko triantafyllo Agrou is a concentrated syrup made from rose petals of the Rosa Damascena variety which is cultivated in Agros (a small village in the region of Pitsilia) for more than a hundred years. Other ingredients used in the production of this syrup are sugar, water and a small amount of lemon juice.

Mrs. Niki Agatheokleous, who inherited her mother’s recipe, began producing this aromatic syrup in 1985. The roses used in the production are carefully harvested around May by hand before being directly transferred to the production plant in order to retain moisture, essential oils, and aromas.

During summer, Cypriots mix glyko triantafyllo Agrou with cold milk to make a refreshing drink. Also, it is commonly used as a sweetener for desserts such as mahalebior.