1) Sterilize a bottle or jar by boiling it or rinsing with very hot water; let dry. 2) If using fresh roses, gently rinse petals and pat dry. Use only unsprayed, food-grade petals. 3) Combine 1 cup (240 ml) water and 1 cup (200 g) granulated sugar in a small saucepan. Heat over medium until the sugar completely dissolves, stirring occasionally — do not boil aggressively. 4) Once the sugar is dissolved and syrup is just at a simmer, remove the pan from heat. Add 1 cup loosely packed fresh rose petals (or 1/2 cup dried edible rose petals) and 1 tablespoon rose water (optional, for extra aroma). 5) Cover and let the petals steep in the hot syrup for 20–30 minutes, tasting after 15 minutes until you reach the desired floral intensity. 6) Stir in 1–2 teaspoons fresh lemon juice (or 1/8–1/4 teaspoon citric acid) to brighten flavor and help preserve. 7) Strain the syrup through a fine mesh sieve lined with cheesecloth (or coffee filter) into a clean bowl, pressing gently on petals to extract liquid. Discard solids. 8) If the syrup is cloudy, let it sit briefly and decant the clear syrup, or filter again. 9) Transfer the cooled syrup to the sterilized bottle, seal tightly, and refrigerate. Optionally add 1–2 tablespoons (15–30 ml) vodka as a preservative extension (keeps longer). 10) Label with date and use within the recommended shelf life.