This lip balm is silky, somewhat light, and highly moisturizing. I like it in fall and spring. There are quite a few ingredients but I think it’s worth it. I don’t add flavor or fragrance but you can if you like. This recipe made about 8-10 tins, which is a LOT. If you like to switch often, you should half the recipe. If you’re like me and like to share with friends and family, though, this is plenty.
- 45 g beeswax
- 57 g shea butter
- 34 g mango butter
- 10 g apricot kernel oil
- 10 g jojoba oil
- 30 g fractionated coconut oil
- 10 g coconut oil
- 20 g camelia oil
- 11 g castor oil
- lip balm tins or tubes
- Set up a double boiler. I usually do this with a glass or metal bowl and a large saucepan. Add 3-4 inches of water to the saucepan and bring to a boil over high heat. Once it starts boiling, lower to heat to medium so it simmers rapidly. Place the bowl into the pan, making sure the bottom of the bowl does NOT touch the water. You want the bowl to be about 2 inches off the water.
- Add all the ingredients (except fragrance or color, which are optional).
- Let simmer, stirring occasionally, until everything has melted and you have a nice homogeneous mixture.
- Remove from heat. At this point, I like to pour the mixture into a pitcher or something with a spout to make it easier to pour. If you’re using fragrance, flavor, or color, now would be the time to add. (Do it quickly! And keep stirring to a minimum.)
- Pour the mixture into your tins or tubes. Let cool.