Wash the ambarellas well. Use a fork to
prick them thoroughly. Put the water and sugar in a deep pan and bring
to the boil until the sugar is dissolve. Stir frequently. Add the
cinnamon sticks and ambarellas. Lower heat to medium and continue
boiling, stirring frequently until the ambarellas is translucent and the
syrup is thick. Remove from the heat and add the rose essence.