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200 g of rose petals (or jasmine, violet, etc.)-600 g sugar-1 lemon juice
Pounded the petals in a mortar. Joined little by little one third of sugar and lemon juice. Melt the rest of the sugar in 400 ml of water.
Mix in the pasta of flowers obtained and cook over low heat until the syrup has thickened.
Possessed and close to hot in sterilized jars with airtight Cap.