Delecious spoon sweet!
The glyko pergamonto — bergamot spoon sweet — is one of the most aromatic and refined traditional Greek fruit preserves. Its delicate, clear appearance and unforgettable fragrance have long made it a treasured treat to offer to guests, especially in homes where citrus fruits like bergamot grow and are celebrated for their intense perfumed rind.
In many regions of Greece, spoon sweets are part of daily hospitality: a small dish on the table with strong coffee, shared stories and warm welcome. Bergamot spoon sweet, in particular, has traditionally been reserved for special moments — offered with pride and enjoyed slowly.
Ingredients
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7 bergamots (peel only ≈ 600 g)
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1 kg sugar
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1½ cups water
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Juice of 1 lemon
Method
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Prepare the bergamot by washing thoroughly. Remove the outer zest carefully with a fine grater.
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Cut the peeled bergamot into strips and place them in a large pot of cold water. Bring to a boil and cook for about 10 minutes. Drain and repeat boiling with fresh cold water 2-3 times until the bitterness is reduced.
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Once softened and less bitter, drain thoroughly and press gently to remove excess water.
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In a clean pot, combine the sugar and water; bring to a boil, stirring until the sugar dissolves.
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Add the prepared bergamot strips and continue cooking gently for about 10 minutes.
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Remove from heat and let rest for 20–24 hours.
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Return to heat and simmer again until the syrup thickens and the fruit becomes translucent. Just before removing from the stove, add the lemon juice.
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Pour the hot spoon sweet into sterilised jars and seal while hot.
Serving
Bergamot spoon sweet is served by the spoonful with strong coffee as a gesture of hospitality. Its thin, fragrant syrup and the tender citrus strips reflect the unique aroma of bergamot — a distinct scent cherished in many Greek and Cretan homes.
