Bring the 3 C. water to a boil. Add the rose petals and lemon juice then turn off the heat and allow it to sit for 8-10 hours. Strain the rose water into a pitcher. Discard petals. Bring the 2 C. of water to a boil, remove from heat and place in the tea bags. Brew for 5 minutes. Remove the tea bags, and add the granulated sugar to the tea. Stir. Allow this mixture to cool. Add to the rose water and stir. Serve over ice.

Notes: It's better to choose a light tasting tea that won't overwhelm the roses.