In a medium saucepan, combine the white sugar, filtered water, and dried rose buds over medium heat. Stir gently as the sugar dissolves, and bring the mixture to a soft simmer.

Once the sugar has completely dissolved, let the syrup continue to simmer for 10 minutes. This helps draw out the rose essence and gives the syrup a light blush color.

Remove the pan from heat and allow the syrup to cool to room temperature. The rose buds can continue to steep as it cools, deepening the flavor.

Strain the syrup through a fine mesh strainer to remove the buds, and pour the syrup into a clean, airtight glass container.

Store your rose syrup in the refrigerator for up to three weeks. Shake before use, as natural settling may occur.

Optional Tip: If you don’t have whole rose buds, you can substitute them with dried rose petals—use about 45 grams to get a similar strength and aroma.