Sugar syrup production in Sarıgöl has been accelerated.

In the district of Sarıgöl in Manisa, the production of syrup from Sultaniye grapes for the year 2025 is continuing intensively. The quality grapes, carefully picked from the vineyards, are processed using traditional methods, being boiled for hours in cauldrons to be transformed into syrup. A staple of winter flavors, syrup is frequently consumed during morning breakfasts. Syrups produced in excess at homes are also offered for sale upon special order. The production process, which involves neighbors coming together in a communal effort, is the most significant indicator of the traditional syrup culture that has been sustained in Sarıgöl for years. Sarıgöl housewives described the syrup-making stages with these words: "After thoroughly washing the grapes, we place them in sacks. Then, we crush them with our feet to extract the grape juice (must). This must is boiled for hours in cauldrons, and our syrup is ready. After filling it into bottles, we store it in places where it does ...