Taste of Cyprus Local Food How to make triandafillo ice cream, by UK Cypriot chef Loulla Astin

How to make triandafillo ice cream, by UK Cypriot chef Loulla Astin


Just in time for the scorching heat, UK Cypriot chef Loulla Astin has shared her recipe for refreshing triantafillo ice cream — or as she alternatively calls it Cyprus style rose cordial ice  — with Parikiaki.

With the recipe she also shares her memories from the ice cream man, Toffis, who used to pass through the streets of Avgorou on an old battered bicycle selling ice cream and mahalepi.

Astin writes that as she didn’t have a recipe, she experimented until she got the ice cream just right: too much sugar and it becomes icy, too much water becomes slushy- too much cordial and it’s too sweet and syrupy, she notes.

(Serves 6)

For the syrup
200g caster sugar
250ml water
Juice 1/2 large lemon
1/2 tsp. ground mastic-gum

For the sorbet
200ml 1 cup Cypriot rose cordial
450ml cold water


Make the syrup, place the sugar and water and lemon juice in a medium saucepan and heat gently until the sugar has dissolved. Take it off the heat , cool a little and stir in the ground masticha,mastic/gum and allow to cool completely.

Stir in the Rose cordial and the cold water.

If you have an ice cream maker, follow the manufactures instructions and it will be ready in 60 minutes.

Or pour the triandafilo mixture into a large deep metal tray, cover with cling wrapped and place in the back of the freezer until ¾ set , aprox 3 hours.

Remove from the freezer and tip into a food processor, and process for few seconds to break it up. A potato masher will do the job.

Return to the freezer and repeat the process 2 more times at intervals of 2- 3 hours, this is done so you could introduce air into the mix and break up the ice crystals.

Transfer final mix in to a plastic container with a lid and freeze until firm, it will keep for a month.

Serve in tall glasses or ice cream cones or served with vanilla ice-cream, also fabulous with Mahalepi or served with cold milk.
Good Luck!

(Photo from Parikiaki)

Top Stories

UK study: Evidence of waning antibody immunity to COVID-19 over time

Antibodies against the novel coronavirus declined rapidly in the British population during the summer, a study found on Tuesday, suggesting protection after infection may...

Worldwide coronavirus cases cross 43.32 million

More than 43.32 million people have been reported to be infected by the novel coronavirus globally and 1,156,285​ have died, according to a Reuters...

Foreign Ministers of Greece-Cyprus-Israel meet in Athens

A trilateral meeting of the Foreign Affairs Ministers of Greece, Cyprus, and Israel takes place in Athens on Tuesday. The agenda of the meeting includes...

President Anastasiades reiterates Cyprus problem solution based on UN resolutions

Cyprus President Nicos Anastasiades has reiterated the unwavering commitment of his government to a solution of the Cyprus problem based on UN resolutions, the...

Erdogan provocatively says it’s time for two-state solution in Cyprus

Turkish President Tayyip Erdogan has said it was time for a realistic proposal about a two-state solution on the divided island of Cyprus to be discussed,...


Squash soup

Ingredients: 1 kg pumpkin, cut into small cubes, approximately 5 cups 2 medium (400g) sweet potatoes, cut into cubes, approximately 2 ½ cups 1 chopped leek, only...


No visit to Cyprus is complete without enjoying the traditional meal of many small dishes known as ‘meze’. This large feast, which has been a...

Prawns with fried cheese, barley shaped pasta

Put the barley shaped pasta into a small pan with salted water, bring to a boil and when tender, drain. Peal the prawns leaving...

Salmon and shrimp sheftalies

Mix all ingredients for tabbouli in a bowl and keep to one side so flavours can combine. Prepare the sheftalies: wash and soak the casing...