Every year at this time, I attempt to preserve the mind-blowing aroma of the tea roses in our front yard. This is inevitably followed by me throwing out the untouched rose-infused products I made the year before.  Previous experiments with rose water and simple syrup infused with rose petals were charming, but quaint isn’t really my cooking style, so I never worked them into a recipe. I can only imagine the look of surprise on Jeff’s face if I spritzed rose water on our linens, and then his sleep-deprived scowl after a night of my constant sneezes.  Last year I made some very nice Rose Scented Almond Milk. It was good enough that I included it in the book. But milks don’t keep. My compulsion for preserving the roses is threefold. 1) Our antique rose bush produces, without question, the most aromatic blossoms I have ever come across. I’ve shared…