Preparation:

• Crush the rose petals with mortar and pestle and place them in a large bowl. Add the boiling water, then pour the mixture to a metal container and add cardamom seeds. Set aside for 8 hours or overnight.
• Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
• Add the sugar, and float the bowl over a hot water filled sink until the sugar dissolves.
• Remove from the hot water and filter it again. Cool it to room temperature.
• Combine all the ingredients in a pitcher and stir well.
• Serve in a glass half filled with crushed ice.