Soutzioukkos is a Cypriot traditional, chewy sweet. It is made from pomegranate juice, grape juice, or carob syrup. The sweet is usually made by using the surplus of grapes after the grape harvest, which is why it is commonly made in the wine producing villages of the Troodos and Paphos regions.

To make Soutzioukkos, the hot mixture known as ‘moustalevria’ (a combination of the Greek words ‘must’ and ‘flour’) is used. Almonds are dipped into water to soften them, and then threaded onto strings of two to three metres in length. They are dipped into the hot mixture until completely covered, and then hung to dry for a few hours. This dipping process is repeated three to five times over the course of hours or days until the desired thickness is achieved (approximately one inch in diameter).

- The dark brown Soutzioukkos is made by using the same procedure, with carob syrup instead of grapes. - To make the red Soutzioukkos, a hot mixture of pomegranate juice and flour is used.

By choosing the trilogy Soutzioukkos you can taste all three different versions of this loved Cypriot sweet.