Rose Syrup

Directions

1. 1
   Rinse off the petals to remove dead grass and wildlife, dissolve 200g of caster sugar in a pan with 200ml of water over a low heat.
2. 2
   Add the petals, stir occasionally, cook for 30 mins never letting it rise above a nearly-simmer.
3. 3
   Try not to eat great spoonfuls of it as it cooks.
4. 4
   Strain (I strained mine through a tea strainer) into a suitable jar or bottle, cool and refrigerate.