- 2 cups water
- 2 cups sugar
- 4 packed cups edible rose petals*
- 1 tablespoon fresh lemon juice
- Bring water and sugar to boil to dissolve sugar and remove from heat.
- Add clean, unsprayed rose petals to a heat safe bowl or large liquid measuring cup and pour simple over them.
- Stir petals into the syrup and let the mixture brew until it cools to room temp, about 30 minutes. The color from the petals should intensify as it draws out into the syrup.
- Squeeze the juice from half of a lemon into the mixture. The acidity of the lemon juice will intensify the pink color.
- Strain the mixture into a clean bottle. Seal and store in the refrigerator for up to 4 weeks.
- All roses varieties are edible. When foraging be sure to check a guidebook to identity the plant and variety. Don’t use store bought rose bouquets as they are most likely sprayed with pesticides and not meant for consumption. I use rosa rugosa or beach rose petals that grow on the island. They are not wild to the area but are invasive and abundant.