Gulab Pani

Ingredients:

2 cups rose petals

1 cup sugar

1/2 tsp cardamom powder

Juice of 2 lemons

1 cup pomegranate juice (optional)
crushed ice 

Method:

Coarsely crush the rose petals in a mortar and pestle and then put into a deep glass bowl. Pour 1 cup of boiling water over the paste and add the cardamom powder. Mix well, cover and allow to steep overnight. In the morning, strain through a very fine sieve. Add the sugar and stir till dissolved. When the sugar is dissolved, add in the lemon and pomegranate juices and mix well. The syrup is ready now and can be stored in the fridge for 3-4 days. To serve, pour some syrup into a tall glass, mix with chilled water to taste and add crushed ice.