Skip to main content

Triantafyllo Cordial for Summer Solstice {Cyprus}

By
Triantafyllo is a thick, concentrated dark pink syrup made from the extract of the Cyprus (Damascus) rose. During the summertime, Cypriots mix it with cold milk as a refreshing sweet cordial. As it's the first day of summer - Happy Summer Solstice! by the way - I figured I'd muddle my way through a Camilla-version. I know that everything I read differentiated Triantafyllo from rosewater. But I had to use what was in my cupboard. And I used fresh berries for that gorgeous pink color!



1/4 rose water
1 C fresh raspberries
1/2 C organic granulated sugar
 
Boil those into a syrup. Push the raspberries through the strainer to get all of the liquid out of them. Reserve.
 
When you're ready to serve. Use 1 ounce of syrup and top the cordial glass off with cold milk.
 
Dylan was delighted. "Mom, these taste just like the raspberry-rose cupcakes from ButtercupCakes! Good job!" Well, that wasn't quite what I was going for, but that was a nice review.
 
So, I'm not sure how far these were from the real Triantafyllo cordials of Cyprus, but they were the right color and did taste of roses. It was actually more pleasant that I expected.
Labels:

Comments

  1. Bibi @ Bibi's Culinary JourneyJune 21, 2012 at 8:43 AM

    Happy Summer Solstice to you too :) These look delicious and I love perfectly pink they are...rose water adds such an unexpected, but pleasant flavor to desserts

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more