Ingredients

350 g sugar, 350 g fresh rose petals (Rosa centifolia variety), 1l brandy

Method

Put fresh rose petals and sugar in alternating layers in a large jar. Pour 200 ml brandy on top, seal the jar and leave it in the sun. The petals will turn dark and release their aroma. After 40 days add the remaining 800 ml brandy, mix thoroughly and leave for several more days in the sun. Strain the liquid and pour into decorative bottles. Discard the petals.