Nazilli Snow Halva Description and Distinctive Features of the Product: Nazilli Snow Halva is a refreshing beverage consumed especially during the summer season in the city of Nazilli and its surrounding six districts (Kuyucak, Karacasu, Bozdoğan, Yenipazar, Sultanhisar, Buharkent), all of which are located in the province of Aydın, Turkey. The two main components of the product are natural snow and sour cherry syrup. The distinctive feature of Nazilli Snow Halva lies in the use of natural snow and sour cherry syrup obtained from the high mountain villages and plateaus affiliated with Nazilli. Production Method: For the preparation of Snow Halva, natural snow obtained from high mountain villages and plateaus affiliated with Nazilli is used. In the beginning of the winter season, especially after the first snowfall, the accumulated snow in the snow wells dug in the secluded areas of the Aydın Mountains at an altitude of 1800 meters is used. To prevent the snow from melting, the wells are covered with oak leaves. Snow preserved in this way can be used until the end of the summer months. The first snowfall is not used in the production of snow halva. The snow, compacted inside the well, is cut into mold shapes with a knife or similar tool for use in making halva, and then filled into sacks. The tightly sealed sacks are handed over to the snow halva producers for sale during the summer season. The snow prepared for use must meet the requirements of Turkish Food Codex 2009/6 on Microbiological Criteria. The sour cherry syrup used in the making of "Nazilli Snow Halva" is prepared by adding drinking water to the sour cherry jam in accordance with the definition of "traditional jam" under the Regulation No. 2006/55 on "Jam, Jelly, Marmalade, and Sweetened Chestnut Puree." The jam is made with sour cherries harvested in the season, and there is no distinction regarding the variety and region where the cherries are obtained. While cherries primarily obtained from Nazilli and nearby regions are used, cherries sourced from outside the region are also utilized. Washed and stemmed cherries are combined with an equal amount of powdered sugar (for example, 5 kg of cherries with 5 kg of powdered sugar). The ingredients are layered in a container, with one layer of cherries followed by one layer of powdered sugar, and the container is sealed, allowing it to sit for one day. The mixture is then boiled until it reaches jam consistency at high heat. After cooking, the mixture is strained to separate pulp and seeds. The fruit content in the cherry syrup used in production should be at least 35% and at most 50%. After straining, the resulting jam is diluted with drinking water until it reaches 55±10 °Brix. The obtained cherry syrup can be stored in jars or glass bottles in the refrigerator. The syrup should have a dark red color reflecting the natural hue of the fruit and should not contain any synthetic or natural colorants. The prepared cherry syrup for use must meet the requirements of Turkish Food Codex 2009/6 on Microbiological Criteria. Nazilli Snow Halva is prepared in a glass tumbler and served with a dessert spoon. The reason for preparing the product in a glass tumbler is to maintain the coldness of the glass for a longer period and to allow the enticing color created by the combination of snow particles and cherry syrup to be visible. Nazilli Snow Halva should be consumed immediately after preparation. If stored in the refrigerator or similar places for later consumption, it may lose its taste and characteristics. Nazilli Snow Halva is sold by vendors who circulate in the central areas. The most distinctive feature of Nazilli Snow Halva is the use of natural snow obtained from high mountain villages and plateaus affiliated with Nazilli in the production process.