1Pick fresh rose petals. Boil 6 pints water and pour over all ingredients except yeast and pectin enzyme, stirring gently to dissolve sugar.
2Cover with cloth or plastic wrap and set in warm place for 24 hrs. Add pectin enzyme yeast and half remaining water. Set aside until vigourous fermentation subsides (7-10 days). Stirring daily. Do not exceed 10 days.
3Strains liquer into secondary fermentation vessel, top up to neck with water and fit fermentation trap. Rack after 30 days, then again additional 30 days. Bottle when clear and store in dark cool place. It will be fit to drink after 6 months, but will improve enormously after a year.