Collect the freshly risen rose flowers, pluck off the petals, cut their whitish tips into small pieces and quench them in cold water, stirring throughout. Then rinse three times in sufficient water.
Squeeze the leaves well with your hands and place them on a plate. Add the juice of one lemon and 1/5 of the sugar and grind the whole with your hands.
Put the remaining sugar in water. Pour in the leaves and cook gently at low temperature. The product is cooked when the leaves are soft and floating on top.
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