# Pick the petals of the roses, wash them and drain them.
# Put the washed rose petals into a pot which is not aluminium, add granulated
sugar into the pot, and knead the mixture well.
# Cover the lid of the pot on, and rest it for 2 days. (Do not uncover the lid during the resting time.)
# At the end of the resting time, add 4 cups water into the pot. Poach it for a short time.
# Remove it from the stove, strain it, remove the rose petals from the mixture, and pour the mixture into the pot again over medium heat. When it reaches a low consistency add
lemon juice in it, boil it for 5 more minutes, remove it from the stove.
# Fill the sherbet into the bottle, when it cools down totally. Put 1 tbsp mixture into the glass, and fill the remaining part of the glass with water, and mix it while serving.
# You can sprinkle cinnamon powder, roasted
almond or roasted sesame all over while serving also.
