Add the strawberries and water to a small saucepan. Bring to a gentle simmer over medium heat and cook for about 10 minutes until the berries soften.

Gently mash the strawberries with a potato masher to release more juice and flavor.

Remove the saucepan from the heat and allow the mixture to cool for about 5 minutes.

Stir in the dried rose petals and raw honey. Mix until the honey dissolves completely.

Let the mixture steep for 10 to 15 minutes so the floral flavor can infuse into the syrup.

Pour through a fine mesh sieve into a clean bowl or measuring cup.

For a clear syrup, allow the liquid to drip naturally. For a thicker syrup, gently press the fruit solids.

Transfer the syrup to a sterilized glass jar and allow it to cool completely before sealing.

Use culinary grade roses only.

Do not use florist roses.

Add 1 dried hibiscus flower for a deeper pink color.

Fresh lemon juice helps balance sweetness.

For the clearest syrup, avoid pressing the solids during straining.

Store in an airtight glass jar in the refrigerator for up to 2 weeks.