34 Gastronomy in Cyprus Glyko Triantafyllo Agrou Glyko Triantafyllo Agrou (Agros Rose Sweet) is a homogeneous mixture of rose petals in syrup. It has a viscous texture and sweet flavour with a strong rose scent of a colour that is dark purple to brown. Rose sweets are made in various areas of Cyprus. In 2016 the“Agros Sweet Rose”was listed under the Protected Designation of Origin scheme in the general regime on the use of Protected Designations of Origin (PDO) and Protected Geographical Indications (PGI) of the European Commission. History: Rose sweet was very popular since days of old as a treat for guests but also as a cure for constipation. Accounts by foreign visitors to the island (19th century) report that rose sweet was one of the spoon sweets with which housewives treated their guests. Production method: Rose sweet is made from the petals of Rosa Damascena, the Damask rose. From the plant’s flowers only the petals are taken, then sieved and washed to remove the pollen and foreign substances. The petals are then boiled with some water and sugar, beforemore sugar, water and lemon juice are added until brought to a boil. Initially, themixture boils with the lid on in order to capture the fragrance of the rose; later, the lid is removed to allow the mixture to thicken. Gastronomy: It is consumed as a spoon sweet. It can also be paired with creamy confections, yoghurt and ice cream.
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