Place water, sugar and rose petals in a sauce pan, bring it to boil on medium high heat.
Now reduce the heat to low and simmer for about 15 minutes or until sugar completely dissolves and mixture thickens. Turn off the heat.
Finally add dried hibiscus petals and steep for 3-4 minutes.
Remove hibiscus petals and allow the syrup to cool down completely.
Strain the syrup and discard rose petals.
Store the syrup in sterilised glass container/bottle in fridge.