Gently rinse the rose petals under cold water to remove any debris or unwanted insects from the garden. Add them to a glass jar.

Pour the boiling water over the petals. Using a wooden spoon, smash the petals a bit to release their essence. Let the water cool to room temperature, then cover the jar, and store in the fridge for at least 24 hours, and up to 3 days.

When ready to make the syrup, strain the petals from the water, making sure to press them down and draw out as much of the water as possible.

Combine the collected rose water (you should have about 300 ml) with the sugar in a small pot. Bring to a boil over medium heat. Continue to cook for 2 minutes, until the sugar is completely dissolved. Stir in the lemon juice. Let the syrup cool completely on the counter top. Cover and store in the fridge for up to 2 months.