Heat sugar, water and rose petals in a saucepan over a medium flame, stirring frequently, until sugar dissolves.  Remove from heat and cool to room temperature (about an hour) then strain out rose petals, pressing on them to extract as much flavour as possible.

In a large pitcher, combine lemon juice and rose syrup. Add lemon wheels and additional roses to the pitcher, along with ice, or use to garnish individual drinks.

For the boozy version, add a shot of gin to individual highball glasses and top up with lemonade.