- 1½ cups water
- 2 cups sugar
- ¼ cup rose water
Bring water and sugar to a boil in a saucepan over medium heat. Reduce heat and simmer for 10 minutes. Add the rose water and cook 10 minutes longer, stirring occasionally.
Remove the pan from heat, cool for a bit and pour the syrup into a clean jar. Store in the fridge for about 1 week.