Sweet Dandelion Rose Syrup Mix can be added to lemonade, tea, cocktails, lattes and other drinks. This Mix can also be used to make a glaze on desserts or to add into a batter. 6 oz.
 
Directions: 
Boil 1 cup of water in a saucepan.
Open rose petal packet and place the contents in a glass bowl and pour the boiled water on top of the petals, stir for a few seconds. Allow the rose petals to rest in the water until the water cools down. Once the petals cool, refrigerate the petals and water filled bowl for 12 to 15 hours.
Next day, strain the rose water into a saucepan. Place the saucepan on medium heat. Add the sugar and clove to the rose water. Keep stirring to dissolve the sugar. As it heats up you will notice the water frothing on the top. Gradually the foam will dissipate as the water begins to boil. Once the water begins to boil, turn the heat to low and simmer for 10 minutes and turn off the heat.
Allow the Rose Syrup to cool completely. The syrup will thicken as it cools down.
Store the Rose Syrup in a glass bottle and refrigerate it for at least 2 months, can also be frozen in water bottles for later use.