MAIN INGREDIENTS
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.
Orgeat is a French-style almond syrup that is best known for its use in tropical cocktails. It is made with ground blanched almonds, water, and sugar, while the flavorings often include rose or orange blossom water. Although it is nowadays always prepared with almonds, it was initially made with orzo, or sometimes with a combination of orzo and almonds.
Orgeat is usually opaque and has a distinctive milky, opal color. Though it is mostly used as a cocktail ingredient, it also works well mixed with non-alcoholic drinks such as coffee or shakes. Similar beverages can be found in other cultures and regions.
Suikerstroop or treacle is a thick, sticky, dark brown syrupy liquid that is 100% derived from sugar beet or sugar cane, after the extraction of sugar crystals. It is high in sugar, with a minimum amount of 70%, and has a sweet, salty and slightly bitter taste, giving it a unique aroma compared to other syrups.
It's used in a variety of traditional Dutch dishes such as brown beans with apples and the famous Dutch stroopwafels, consisting of two waffles with suikerstroop and cinnamon in the middle.
Soumada is a non-alcoholic, syrupy, almond-based beverage that is produced on the island of Crete. It is made with a mixture of fresh, locally-grown almonds, sugar, and water, which is simmered in sugar syrup to create this signature Cretan drink.
Traditionally, people used a mortar and pestle to pound the almonds, although nowadays this laborious process is usually simplified by using a food processor instead. The almond syrup is often enhanced with bitter almond essence or almond extract, cinnamon sticks, cloves, or orange peel for added flavor.
Golden syrup is a beloved British syrup made from sugar cane and sugar beet juice, commonly used as a sweetener. It is amber-colored and thick, resembling honey, and often used as a substitute for it. Golden syrup is often found in recipes for cakes and other desserts, but it can also be spread on toast.
It was created back in the late 1800s by English chemist Charles Eastick, and Abram Lyle, an owner of Glebe Sugar Refinery in the Scottish town of Greenrock, as a way to use up excess molasses, a byproduct of the sugar refining process. Their product was a preserve with the viscosity, hue, and sweetness of honey, and it was first marketed in 1885 as "golden syrup".
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