Recipe from Cyprus:the Persephone

Ready for vitamins Sea and D. Cyprus is also a dream destination in the middle of winter. You can walk beautifully, the beaches are heavenly and the food and drink… Here's the recipe for the Persephone.

Georgina Hayden, food specialist and author of the book Cyprus – Family dishes of an island cuisine :“I named this drink of rose syrup, prosecco and pomegranate seeds after our daughter, Persephone. The Greek myth of Persephone and the pomegranate is full of hope and the promise of new life, which is why we gave such a great name to our little girl.”

Ingredients for 1 glass

• 1-2 tbsp homemade rose syrup
• 150 ml prosecco
• a few pomegranate seeds

Preparation

Pour the rose syrup into a glass and add the prosecco – the amount of syrup depends on your taste:you can make it as sweet as you want. I prefer to use 2 tablespoons, but if you start with 1, you can always add more. Garnish with some pomegranate seeds and serve.

Recipe rose syrup (Triantaphyllo) for 750 ml

Ingredients

• 500 g fine sugar
• 1 lemon
• 4 tbsp rose water or to taste a drop of natural red food coloring (optional)

Preparation

• Place the sugar in a large saucepan with 400 milliliters of water and place over medium heat. Stir until the sugar has dissolved and simmer for 5 minutes until the mixture thickens a bit, but before the syrup turns golden – you want a light syrup, not caramel.
• Squeeze the lemon on top and add rose water until you get the desired taste – I use about 4 tablespoons.
• Add a drop of food coloring if necessary. Triantafyllo from the store is always bright pink and looks lovely over desserts.

More Cypriot cooking inspiration can be found in the book Cyprus – Family dishes from an island kitchen , Georgina Hayden, €27.99 (Becht publisher).

Recipe and image: Kristin Perers, Georgina Hayden