Prepare the infusion with the petals.

Let them brew for 24 hours and then filter (Leonardo suggests using white canvas as a filter), add sugar or honey and let thicken for bain-marie.

Once chilled, add the lemon juice.

Serve cold.

In preparing this thirst-quenching drink, it’s important to choose the right rose. Not all of the varieties work well in the kitchen, the best ones to use are the Rosa damascena or the Rosa centifolia.