Persian Rose Sherbet Syrup

1. Separate the petals from the flowers.

2. Bring the water to a boil in a kettle or pot.

3. Place the petals in a pot and pour the boiling water over them to cover, then cover and let steep for 12 to 24 hours.

4. After steeping, strain the petals and allow them to drain completely without pressing.

5. Add the sugar to the strained liquid and heat until it boils and thickens.

6. Finally, add the lemon essence and rose water, then remove from heat.

Tips

1. Do not press the petals during straining to prevent the syrup from becoming cloudy and discolored.

2. The natural color is a pale pink; add a few drops of food coloring if desired, though it is optional.

3. To serve, mix the syrup with water; the color will become a light pink when diluted.