1 cup water (or rosewater) 3 cups sugar 1/2 to 1 cup flower petals, whole or crushed
Boil all ingredients for 10 minutes, or until thickened into syrup. Strain through cheesecloth into a clean glass jar. Keeps up to 2 weeks in the refrigerator. Can be added to sparkling water or champagne for a delicious beverage. Or, it may be poured over fruit, pound cake or pancakes.
