2 cup rose petals
4 cup sugar
1 juice of one lemon
2 tablespoon rum
Pick the petals over, removing any debris, leaves, stamens or insects. Coarsely chop 1 cup of petals in a processor then add 1 cup of sugar and half of the lemon juice, 1 Tb of rum, and another cup of sugar. Mix for a minute, scraping the sides of the processor bowl. Repeat with the rest of the petals and other ingredients. Pack into small jars (about 1 cup), rapping lightly to release air bubbles. Cover and keep in a cool place.
NOTE:
This will last up to a year. It is used sparingly, so small jars are practical.
