In a medium saucepan, combine equal parts water and sugar. Place it over medium heat, stirring occasionally until the sugar fully dissolves, about 5 minutes. Once the mixture comes to a gentle boil, remove it from the heat.

Add tightly packed rose petals, citric acid, freshly squeezed lemon juice, and thinly sliced orange to your syrup mixture. Stir well and allow to cool slightly.

Cover the saucepan and let the mixture infuse at room temperature for 24 hours.

Set up a fine-mesh strainer over a large bowl and pour the mixture through it. Gently press the petals with a spatula to extract as much liquid as possible.

Transfer the strained rose cordial into clean glass bottles using a funnel. Seal tightly and store in the refrigerator for 1 to 2 weeks.