Rose Simple Syrup - NorthWest French

4 Cups Wild Rose Petals, Packed
2 Cups Granulated Sugar
2 Cups Water
6-8 Blueberries, Cut in Half The blueberries will give your syrup the nice, pink hue.
2 Tbsp Lemon Juice, Freshly Squeezed Don't forget the lemon juice!! Without adding it, the color of the syrup is not nice at all.... somewhat brownish. I believe that the acid in the syrup helps protect the color and prevent oxidation.

Gather ingredients.
Measure out 4 cups freshly picked Rose Petals, set aside
In a medium saucepan, bring the Water and Sugar to a boil.
Remove from heat and add the cut blueberries. Let cool down to room temperature, pretty lukewarm.
Once the sugar/water/blueberry mixture is cooled, pour over the rose petals.
Add the Lemon Juice. Stir to mix thoroughly. Cover and let steep for 12-24 hours.
Pour through a fine mesh strainer, pressing the petals to squish out all of the rose syrup.
You can keep in the refrigerator, in an airtight container, for up to 2 weeks. For longer storage, you can put in canning jars and water-bath can them. I have also frozen the syrup, which actually turns it into a "slush". You can use the slush just as you would the liquid syrup, adding it to drinks.