In a medium saucepan cook 1.5 cups sugar and 1 cup of water over medium-high heat until all the sugar has dissolved. Stir often to prevent the sugar syrup from boiling over.
Roll lemons on the counter while applying pressure to soften them.
Squeeze enough lemons to produce 1 ¼ cup juice (~5 lemons). Remove any seeds.
Optional: strain to remove pulp.
Combine sugar syrup, lemon juice, cold water, and rose water in a pitcher. Stir and serve.
Notes
Start with 2 tsp of rose water and then add more if desired.If you'd like to serve immediately, replace 1.5 cups of cold water with 2.5 cups of ice cubes.