I have! Here's the thing with perfume from flowers though. It takes pounds and pounds of flowers to create a small bottle of fragrance oil. But many less flowers to make a powerful fragranced oil.

I highly suggest the enfleurage technique for something like this. Which involves infusing a solid fat to extract the scented oils from flowers.

This technique is great for when you want to capture the scent of flowers that don't distill well, or who's fragrance oils are ruined by alcohol. And I feel rose fragrance is greatly altered by an alcohol base.

It's especially nice for delicate flowers, or ones you know you don't have enough to make a solid batch of pure fragrance oil. I certainly don't have acres of roses lol.

The basic technique is to lay flower petals flat into a tray of hard fat every day. Cover it with cling wrap. And replace the petals the next day with new ones. The fat will absorb the fragrance oils. Repeat until desired depth of fragrance is achieved. Then container it up.

If you were continue this process you would then proceed to separate the fat from the fragrance oils. But this yields a low amount of fragrance oil, from highly fragrant fat.

I suggest a hard fat over a soft fat for more delicate fragrances like roses, gardenias, jasmine, and so on. Soft fats like olive oil will lose the scent much more quickly.

Traditionally lard was used. But my go to is coconut oil (refined). The reason being is that I can use the coconut oil as a scented body moisturiser, or whip it up into a scented body butter.

Or you can make a lovely rose water. I use rose water as a facial toner and the scent usually sticks around 45 minutes or so.

Good luck!