For the rose syrup, shake out the rose petals but do not wash them. Separate rose petals generously from calyx (otherwise it will taste bitter).
Spread petals out on paper towels and scour for insects. Bring water and syrup sugar to a boil in a tall saucepan. The liquid should then be clear.
Stir in rose petals and cover with a hangerl. Refrigerate for at least 1.5 days. Stir occasionally.
Wash the glass bottles and lids in hot water and boil. Let them dry upside down. Place directly where to be bottled (tray with cloth).
Remove rose petals from syrup. Strain syrup through a cloth-lined strainer into a pot. Bring rose syrup to a boil again for 4 minutes.
Immediately pour rose syrup, to just below the rim, into bottles and seal. Turn upside down and allow to cool. Store in a dark and cool place.
Taste the rose petals in advance to see if they taste bitter or sweet. Damask roses give the best taste.