Collect rose petals in a 2-quart pitcher or a basket. The colors of the roses don't matter because the petals turn nearly black at the end of the process. However, pick roses with the strongest scent while they're at their peak.
Grind up all the rose petals in a blender or food processor. Use a food processor if possible because it grinds up the petals into the preferred consistency of ground beef.
Place the ground-up petals in a saucepan. Add 1/4-cup of water and cook at a low temperature. When the petal mix gets hot, stir it constantly until all the water is cooked away. The water is evaporated when the cooked petals stick together like clay.
Empty the clay-like substance into a glass bowl. Let it cool completely.
Separate the "clay" into pieces. Use a 1 tsp measurer to scoop up the substance in even portions.
Roll each scoop of rose petal clay into a ball. Poke a toothpick through each ball, or bead. Poke the oothpicks into a piece of foam or cardboard so that the beads can dry while retaining their shape.
Remove the beads from the toothpicks when dry. Polish the beads by rubbing them with a soft cloth, like a cotton baby diaper, until they're smooth and shiny.
Connect the beads with string or ribbon. Store the beads in a plastic bag when not in use.