For the rose syrup, shake out fresh, un-wilted and preferably fragrant pink or red rose blossoms well and detach them from the buds, place in a heatproof container. Boil syrup sugar with water until the water is clear again. Pour over rose petals, cover immediately (to prevent fragrance from escaping). Refrigerate for about 48 hours. Strain rose petal decoction and boil again for about 3 minutes for better shelf life. Pour into sterile bottles while still hot. Seal the rose syrup tightly and store in a cool place.