Make the rose syrup: Combine the water and caster sugar in a small saucepan over medium heat. Stir gently with a wooden spoon until the sugar dissolves completely — the liquid will go from cloudy to perfectly clear, and you'll hear the granules stop scraping against the pan. Once it's clear, remove it from the heat and stir in the rose water and lemon zest. The syrup will smell intensely floral, like a garden in full bloom. Pour it into a heatproof jug and let it cool to room temperature, then refrigerate for at least 2 hours until it's completely chilled and slightly thickened, with a silky texture.

Prepare the lemon base: In a separate jug, combine the freshly squeezed lemon juice with 200 ml of cold water. The juice should be a bright, pale yellow and smell sharply citrusy. Set this aside in the fridge.

Prep the glasses for presentation: If you want a rose-sugar rim, mix the extra caster sugar with the blitzed dried rose petals on a small plate. Run a cut lemon wedge around the rim of each serving glass, then dip the rim into the rose sugar, twisting gently. The rim should be evenly coated with a pale pink, sparkly crust. Tap off any excess.

Assemble the ice and garnish: Place 3-4 large ice cubes into each prepared glass. If you want an extra-special look, drop one or two dried rose petals into the glass before adding the ice — they will float up and look suspended in the drink. The ice should crackle softly as it settles.

Build the mocktail: Pour 2 tablespoons (30 ml) of the chilled rose syrup into each glass over the ice. Follow with 60 ml of the lemon base. The syrup will pool at the bottom in a deep rose colour, creating a beautiful gradient effect.

Top with sparkle: Slowly pour the chilled sparkling water into each glass, filling almost to the top. Watch as the carbonation stirs the syrup upward, creating a swirling ombré effect from deep pink at the bottom to pale blush at the top. The bubbles should be fine and energetic.

Garnish and serve immediately: Gently stir each drink once with a long spoon to combine the layers. The colour should become a uniform, soft rosy pink. Float a thin lemon slice on the surface, sprinkle a few dried rose petals on top, and add a sprig of mint or rosemary. The aroma should be a complex mix of floral, citrus, and herb. Serve at once, while the drink is still fizzing and ice-cold.