Place a heat proof bowl in the center of a large pot ( I use my enamel canning pot). If you want you can place the bowl on top of another heat proof bowl that has been inverted (this will raise the bowl closer to the top of the pot).
Place the rose petals around the bottom of the pot, making sure not to get any in the bowl.
Cover the rose petals with the water, making sure not to get any in the bowl.
Place the lid on the pot upside down and fill the depression with ice. ( Be careful not to put in too much ice; you don't want it to overflow when it melts).
Cook over a medium-high heat until the water begins to boil. Then lower the flame and simmer for up to 2 hours. Replace the melted ice with fresh ice as needed. Make sure the water doesn't boil down. If it gets too low add some more distilled water.
The water that collects in the bowl is your rose water. Transfer it to a sterilized bottle or jar. The rose water will keep in the refrigerator for up to a month.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=1229