Lots of rose petals (enough to fill a carrier bag, dried but unperfumed petals work too)
1 1/2kg castor sugar
juice of 1 lemon
water to 1 gallon
This is one I’ve heard about but not yet had the chance to make myself (collecting rose petals is somewhat challenging without a garden of your own) so all I can do is give the recipe and method as given to me. The rosewater made with this can also be used to make rose mead, which sounds interesting enough to be worth a shot (incidentally if someone has several kilos of rose petals lying around that they don’t want, let me know).
Boil the water and while still boiling pour over the rose petals, then leave to steep for two days. Strain the result through a fine sieve, muslin or cheese cloth and onto the sugar. Once the sugar is dissolved add the lemon juice and yeast, then rack into demijons and wait for fermentation to end. After finished, rack into a clean demijohn and leave somewhere cool and dark to clear. If still slightly cloudly, repeat before bottling and allowing to mature for several months.