2 cups raw or coconut palm sugar
1 ups filtered water
½ tbsp lemon juice
1 tsp rose water
1 tbsp Grenadine
1L of mineral water
Place the sugar and water in a saucepan and bring to a slow simmer. Stir occasionally until the sugar is dissolved. Add the lemon juice and simmer for another 10 minutes, without stirring. The lemon juice may create some froth, if so skim it off. Next add the rose water and grenadine, stir and simmer again for a couple of minutes. Take off heat and cool slightly. Pour into sterilised jars to cool completely. It will keep in the fridge for a few months.
To serve place about a tablespoon of the syrup in the bottom of a glass and top with sparkling mineral water.