1 qt. prepared red or dark pink rose petals (see note)
3 c. boiling water
1 c. sugar
1 liter bottle ginger ale, chilled
Ice cubes
Lime or lemon slices and fresh lavender flowers or miniature roses (optional)

1. Place rose petals in a heat proof 1 quart jar, (a canning jar). Pour boiling water over petals. Seal jar; let stand overnight to steep, shake jar occasionally.

2. Strain brew into 2 quart saucepan. Discard petals. Add sugar to brew and heat over medium heat just until sugar dissolves. Pour into jar; cover and refrigerate.

3. Just before serving, pour rose brew into pitcher; add ginger ale and ice. Serve in ice filled glasses; garnish with lime slice and lavender flowers if desired.

Note: To prepare rose petals, swish roses in bowl of cool water and dry in salad spinner or on paper towels. With scissors, cut petals off stem avoiding the bitter white base off petal. Makes 1 1/2 quarts.