Combine water and 1/2 cup of dried roses to a small saucepan over medium heat.
Bring to a gentle simmer and let go for 5-7 minutes, do not allow to boil
At this point, I like to strain the roses and add the remaining 1/4 cup of dried rose. Due to the heat uses, the rose infusion will be quite tannic at this point. By adding in fresh roses here, it adds a softened rose touch to the overall flavor profile.
Let infusion steep for 20-20 minutes, letting aroma and depth settle in.
Strain, add sugar, and a small pinch of citric acid (no more than 1/8 teaspoon). The point of the acid is to lift the overall flavor layers of the rose syrup, not to add any prominent citrus notes.
Once the mixture is sweetened to your liking, allow to cool and then bottle. Keep in fridge. It should be good for up the 3 weeks, the the citric acid helping to act as a preservative.