Ingredients
Units
Scale
- 3/4 cup sugar
- 3/4 cup water
- 1/4 cup food-grade dried rose petals
Instructions
- Dump all the ingredients into a small saucepan. Place the pan on the stove and bring to a boil. Then remove the pan from the heat, cover, and steep for 15 minutes.
- Pour the syrup through a fine mesh strainer and into a clean jar. Allow to cool to room temperature, then screw on the lid and refrigerate. Syrup keeps for several weeks in the fridge.