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4 ounces Rose Petals (used to make rosewater)
1 tbl spoon illipe butter
1 tbl spoon pomegranate oil
1 tbl spoon passion fruit oil
1/2 tea spoon raw yellow beeswax
Melt beeswax (30-60 seconds in the microwave).
Add illipe butter and reheat until the mixture melts (another 0-30 seconds).
Stir in pomegranate oil and passion fruit oil. Shake. Store upside down.
At room temperature, the creation takes about a day to cool and sets. In the meantime, you can use it as a liquid or put it in the refrigerator or freezer for faster setting.
1 tbl. of kokum butter
1 tbl. of cocoa butter
1 tbl. of ivory shea butter
1 tbl. of tamanu oil
Heat kokum butter until it melts, about two minutes in the microwave for big clump and about 1 minute for small pieces.
Stir in cocoa and ivory shea butter. Depending on how hot the kokum butter is, the shea and cocoa may melt on their own, but the mixture might need up to 30 seconds in the microwave.
Stir in the tamanu oil and shake.
You can experiment with texture by varying the amount of kokum butter (more kokum means a more solid product).
Reheat for 1-3 minutes if the ingredients begin to separate. Store upside down.
I took these photos the next day. What do your creations look like? Share photos in the comment section below.
1/4 cup honey
1/4 cup sugar
1 tea spoon of ground vanilla, mint, or lemon balm
1/4 oz aloe vera oil
Mix the sugar into the honey and stir. Work in batches if the honey is thick. Stir in aloe vera oil and vanilla, mint, or lemon balm. Store upside down in leak-proof container.
I prefer aloe vera oil to the gel because I find it mixes into honey more easily.
Which sugar is right for you? Demerara? Sucanat? Light Muscovado? Dark Muscovado? Date? Coconut? Personalize your Prismatic kits to see.