In a small saucepan, bring the water and petals to a boil. Dissolve the sugar into the boiling water, stirring constantly. Stir in the rose water. Remove from heat and allow it to cool for 15 minutes. Pour into a clean glass bottle. May be stored in the refrigerator for up to 2 weeks.

Cocktail

Combine lemon juice, rose simple syrup, and tequila in a shaker; add ice and shake until cold. Strain into an ice filled Collins glass. Top off with sparkling wine and stir. Garnish with a fresh rose petal.