FOOL PROOF Rose Syrup. Made From Fresh Wild Dog Rose Petals

I've spent a long time playing with rose syrup trying to find just the right balance of sugar and rose flavour to make a syrup that lasts for at least a year and has a lovely strong flavour.
This is my favourite recipe for a simple syrup that never fails me.
You can use any rose petals you have to hand so long as they have a nice strong aroma.
** NOTE **
UNSCENTED ROSES CAN'T be used for rose syrup so make sure your have a good rosy scent.

[@saidurrahman-mz2xe]

This beautiful presentation of yours rich in information will play a big role in the healthcare of people. I hope so

[@playdead1892]

Very cool!

[@julieniven3671]

Beautiful! Do you mean you can store them in the cupboard for up to an year, or in the refrigerator for up to a year?

[@rebeccan7276]

I believe you can store it on the shelf unopened, and then once opened it should go into the fridge and be used within 4-6 weeks

[@Carter76_c]

My nose is congested so I hope I picked a scented rose also mine is green

[@salwa4ever818]

Adding lemon juice will make liquid more red

[@RoleplayHost]

you could probably also use a coffee filter

[@Praisedasan81939]

You dont happen to know how long its storageable? I assume if you increase the brix by lowering the amount of water AFTER removing the petals it should be long lasting but then the question remains if the compounds responsible for the taste survive the heat for the process…?