Description
A simple and moisturizing rose lipbalm that is great for winter use.
Ingredients
Scale
- 2 tbsp calendula infused olive oil
- 2 tbsp. St. John’s wort infused olive oil
- 1 tbsp. pomegranate seed oil
- 1 tbsp. argon oil
- ¼ tsp. natural vitamin E oil
- 2 ounces cocoa butter
- 2 tbsp. melted bee’s wax
- 1 tbsp. powdered alkanet root in press-and-seal tea bags
- ¼ tsp. silver mica (for shimmer) (optional)
- 10 drop of rose absolute oil or rose geranium essential oil
Instructions
- Mix oils in a 1 cup glass measuring cup. Add 2 ounces of cocoa butter and 2 tbsp. melted bees wax. Add the infused oils. Create a double boiler by putting the glass measuring cup into a saucepan with water. Place on a heat source and simmer the pot of water gently so that the cocoa butter melts.
- Meanwhile fill a press-n-seal tea bag with the powdered alkanet root. Press with a hot iron to seal. Once the bees wax and cocoa butter is fully melted place the alkanet tea bags into the oil-wax mixture and allow it to gently heat for approximately 1 hour to colour the oils. Alkanet is oil soluble.
- Remove tea bags from the oil and press out with two spoons to extract as much colored oil as possible.
- Add the pomegranate and argon oils. Mix well with the dyed oil/bee’s wax mixture. Add the vitamin E oil as a preservative. Stir in the rose essential oil, until fully mixed. Stir in the mica for shimmer, if desired.
- Pour into lip balm containers. To hold the lip balm containers up right I put them in a straight sided measuring cup. You’ll need to hold the tubes upright for at least 30 minutes, while the melted oils solidify. Once they are solid you can cap them with the lip balm lids.
