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Collect 1⁄2 cup (120 mL) of rose petals in a medium-sized bowl. Pour the mixture into a strainer placed over a second bowl. Add the water from the second bowl back to the petals. Strain out the petals and squeeze out any remaining water from them.
Any variety of rose will do. If you’d like, rinse the petals in cold water beforehand to wash away any contaminants that might still be on the flower. Be careful not to prick yourself on any thorns. If you don’t have a normal kitchen strainer, you can also use a cheesecloth. Do not throw the water that you separate away, as you will be reusing it in subsequent steps. The rose petals should remain behind in the strainer, and the water should be in the second bowl. Let the water soak into the petals again for at least five minutes. By this point, the ground up petals with the added water should be in the first bowl. A spoon might be effective for this. Then, pour the water into an empty perfume bottle using a small funnel and enjoy! Refrigerate to make the perfume last longer.