(courtesy of Cynthia Ferris-Bennett, founder and owner, Sierra Chef in Genoa. Serves 4)
2 cups white sugar
½ cup distilled water
1¼ cups good-quality rosewater, divided
Pinch of salt
2 teaspoons Madagascar bourbon vanilla
2 to 3 dried hibiscus petals
Place white sugar, water, 1 cup rosewater, and salt in a saucepan. Stir to combine over medium heat to dissolve sugar. Simmer 5 to 7 minutes after sugar dissolves.
Add remaining ¼ cup rosewater to warm syrup and combine. Add vanilla and hibiscus petals until desired color is reached. Once cooled, bottle syrup.
