Spoon sweets - Rose

Version A 
Wash the petals and drain them. Simmer them in a little water for a few hours. Add the sugar and boil them until the syrup thickens. Add the lemon juice and boil for another minute. Allow to cool and then transfer to a bottle. Place in the sun for 2-3 days. (Marina Koiliari, Kyperounda).

Version B 
With your right hand hold the stem and with your left hand remove the petals of each rose. While holding them, cut off the white part of the petal (which is the bitter part and is used for medicinal purposes e.g. to treat constipation and stomach pain - you may separately use the white part to prepare the same sweet but for medicinal purposes only). Cut the rest of the petal 3 times with a knife or scissors. Put the rose petals in a basin and add ½ cup of sugar and the juice of 2 lemons. Crumple them with your hands. In a pot, mix the rest of the sugar and water and boil to make a thick syrup. Drain the rose petals over a bowl and add this liquid to the syrup while it is still hot and stir it. Then add the rose petals. Bring them to a boil for 1-2 minutes and check if the petals are cooked. When the syrup has thickened, add the juice of ½ a lemon. Remove from the heat and transfer to sterilised jars. (Stella Malloupa)