Nazilli Snow Halva Description and Distinctive Features of the Product: Nazilli Snow Halva is a cool and revitalizing drink that is particularly popular during the summer months in the city of Nazilli and its neighboring six districts—Kuyucak, Karacasu, Bozdoğan, Yenipazar, Sultanhisar, and Buharkent—all situated within Aydın Province, Turkey. This traditional treat is made primarily from natural snow and sour cherry syrup. What makes Nazilli Snow Halva truly unique is the use of snow and syrup sourced from the high-altitude villages and plateaus in the Nazilli region, giving it an authentic and refreshing taste. Production Method: To make Snow Halva, natural snow collected from the high-altitude villages and plateaus of Nazilli is used. At the start of the winter season, after the initial snowfall (which is not used in halva production), snow is gathered in snow pits carved into remote areas of the Aydın Mountains, at elevations around 1800 meters. These pits are then insulated with oak leaves to prevent the snow from melting. Thanks to this preservation method, the snow remains usable until late summer. Once densely compacted in the pit, the snow is cut into block shapes using knives or similar tools, packed tightly into sacks, and handed over to Snow Halva vendors for sale during the warmer months. All snow used must comply with the Turkish Food Codex 2009/6 on Microbiological Criteria. The sour cherry syrup used in Nazilli Snow Halva is made by mixing drinking water with sour cherry jam, in accordance with the definition of "traditional jam" set forth in Regulation No. 2006/55 on jams, jellies, marmalades, and sweetened chestnut purée. The jam is produced using seasonally harvested sour cherries, without limitation on cherry type or growing region. Although cherries mainly come from Nazilli and nearby areas, fruit from other regions is also utilized. After being washed and de-stemmed, the cherries are layered with an equal amount of powdered sugar (for instance, 5 kg of cherries with 5 kg of sugar) in a container. Each layer of cherries is followed by a layer of sugar, and the container is sealed and left to rest for 24 hours. The mixture is then boiled over high heat until it thickens to a jam-like consistency. Once cooking is complete, it is strained to remove any pulp and seeds. The fruit concentration in the cherry syrup used for production must range between 35% and 50%. After straining, the jam is diluted with drinking water until it achieves a consistency of 55±10 °Brix. This resulting cherry syrup can be preserved in glass jars or bottles and kept in the refrigerator. The syrup should maintain a deep red color that represents the natural tone of the fruit, and it must be free from both artificial and natural color additives. Furthermore, the syrup must comply with the Turkish Food Codex 2009/6 on Microbiological Criteria. Nazilli Snow Halva is traditionally served in a glass tumbler alongside a dessert spoon. Using a glass tumbler helps retain the cold temperature and beautifully showcases the vibrant color created by the mix of cherry syrup and snow crystals. This dessert should be consumed immediately after it is prepared. If stored in the refrigerator or similar conditions, it may lose its original flavor and texture. Nazilli Snow Halva is typically sold by street vendors who travel through central districts. The most notable aspect of this delicacy is the use of authentic natural snow sourced from the high-altitude villages and plateaus of the Nazilli region.