By now you should know that we love to share cosmetic recipes every once in a while, as we believe that cooking doesn’t necessarily have to be focused on edible foods. However, whenever we can we try to mix the two things together, as in this case, when we share a recipe for a lip balm with marvellous moisturising properties that also happens to have a beautiful taste. I’m not suggesting that you should eat lip balm, obviously, but I’m simply stating the obvious: if you use natural ingredients, you can actually eat the thing without having to be concerned about your health. Much!
- Place the candelilla wax, the butter and the sesame oil into a container, and gently melt them using a microwave, or dipping the container into a pot of recently boiled water. Stir the ingredients to combine them.
- Add in the glycerine, the vitamin E, the essential oils and stir. The last three ingredients are optional.
- Pour the liquid balm into a lipstick container, or into a lip balm tin, and let it solidify at room temperature before using it.
- To obtain a lip balm with a tint of colour, you can melt a piece of any plant-based lipstick together with the other ingredients. Lipsticks with a bright colour work best.
- We recommend the use of a scale to make this recipe, as the results of using measuring spoons to measure butter and wax could be unexpected.
- The avocado butter can be substituted with mango butter, Shea butter or cocoa butter. If you want to obtain a denser final lip balm, make sure to use cocoa butter which is brittle at room temperature.
- You can use any kind of vegetable oil for this recipe as they all work. However, we recommend using an oil that has little if any smell, so that it won’t compromise the aroma of the balm
- The quantity and kind of essential oil can be adjusted to personal preference. For the sake of being thorough, we used a combination of lavender and lemon oil.
Preparation Time: 10m
Storage Times: keeps at room temperature for about 3 months