Pour 0.5 liters of boiling water over the rose petals, then bring to the boil, turn off the stove and cover the infusion for 15 minutes. Then strain and reduce the brew with sugar and citric acid, allow to cool and fill.
Possibly add a little more essential oil to enhance the fragrance - it is left to the taste.
Fresh lemon is not used in this recipe as my experience has made the syrup go bad faster.
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