1 large fragranced rose bloom
200g caster sugar
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. Add the petals, stir occasionally, cook for 30 mins never letting it rise above a nearly-simmer. Try not to eat great spoonfuls of it as it cooks. Strain (I strained mine through a tea strainer) into a suitable jar or bottle, cool and refrigerate.