Ingredients:
- 3/4 cup herb-infused oil (see instructions for infusing oil below)
- 1/4 cup shea butter or cocoa butter
- 1–2 tbsp beeswax pastilles
- 1/2 cup distilled water, aloe vera gel, or rosewater
- 1 tsp Vitamin E oil to help preserve
- 5–10 drops essential oil (nice choices are rose for anti-aging, lavender for calming sensitive or irritated skin or tea tree for acne prone skin)
Instructions:
Combine the infused oil, beeswax, and shea butter in a double boiler over low heat until fully melted.
Gently warm the water/hydrosol to a similar temperature as the oil mixture.
Pour the oil into a blender, let it cool slightly, then start blending on low while slowly pouring in the water. Continue until it turns into a thick cream.
Stir in Vitamin E and essential oils if using. Transfer to clean, sterilized jars.
Note: Because this contains water, it will last 2–3 weeks at room temperature, or up to 3 months in the refrigerator. Adding a natural preservative is recommended for a longer shelf life.
Infusing Herbs in Oil
The Cold Method (Slow & Safe):
Fill a clean, dry glass jar halfway with dried herbs (chamomile, lavender, rose, etc.), then fill with oil (grapeseed or sweet almond are nice choices) to cover herbs by at least 1 inch. Seal and store in a sunny spot (like a windowsill) for 2–6 weeks, shaking every few days.
Fast Oil Infusion Method
Place herbs in a slow cooker, double boiler, or a glass jar placed in a pot of water.
Pour oil over the herbs until they are covered by a couple inches.
Set the slow cooker to warm or the stovetop to very low, keeping the temperature between 95°F and 120°F for 2-8 hours.
Once cooled strain the oil through cheesecloth, squeezing out all liquid, and store in a clean, dark bottle. Tip: I use knee high panty hose I get from the dollar store!
SUPPLIES
