Bring the sugar and water to a boil in a pot on the stove.

Once boiling, add the rose petals, and stir around until all coated in the sugar syrup.

Remove from heat, cover and let steep for one half to a full hour, until your syrup has taken the colour of the petals and has a distinct rose taste.

Cool completely, transfer to a clean jar and refrigerate for up to 1 month.