Gather rose petals to make your own fragrant astringent. Place a glass bowl upside-down in a stockpot and scatter 10 washed rose petals around bowl in bottom of pan. Put a second bowl upright on top of the inverted bowl. Fill the pot with about 3 quarts water, and put the lid upside-down on the pot. Turn the burner on high and bring the water to a boil, then reduce heat to low to let simmer. Fill the inverted pot lid with ice cubes to finish your homemade still. Check the upright bowl every 10 to 15 minutes, stopping the process when you have 1 to 2 cups of rosewater. This should take about 20 to 30 minutes. Let your rosewater cool, then pour into a clean jar or bottle.