eat sensitive, so let the lip balm mixture cool down until warm
Melt 1/2 oz. Beeswax and 1 oz. Jojoba in a double boiler.
When melted take off the stove, add the Shea butter and the Orange essential oil.
Stir until melted and pour immediately into lip balm tins or lip balm tubes.
For a double boiler, try a Pyrex measuring cup rested in a soup pot filled half way with water.
Prepare about 50 empty lip stick container of about 6.5cc each, or small jars to hold a total of about 400ml of lip balm.
Melt and stir the ingredients well in a double boiler (or, a small pot inside a bigger pot with water inside).
Pour into container (empty lip sticks or small jars) and cool.
Melt the cocoa butter in the microwave.
Add the chocolate chips and stir until melted.
You may have to microwave the mixture again for a few seconds.
Add vitamin E and oil.
Note: Vitamin E is a natural preservative.
Stir very well, or the lip balm will turn out lumpy.
Pour into a small container.
Great gift idea!
Melt wax, coconut oil, and shea butter over a double boiler on low heat.
Remove from heat and stir in vitamin E and essential oils.
Pour into empty chapstick tubes. Let cool overnight.
Fill a small saucepan 1/3 full with hot water.
Place all the above in a pottery creamer.
Use a creamer because it's easy to pour.
Set the creamer in the saucepan and heat the water until all the ingredients are melted.
Pour hot mixture into small (purse size?) jars.
Close tightly.
Store in fridge.
melt wax and oil in double boiler.
Beat very well( electric mixer) until creamy.
add honey, oil and beet juice.
beat again
enjoy.
Melt the oil and beeswax together in a small pan over low heat until the beeswax is melted.
Take off the stove and then add in your honey and whisk it all together.
When the mixture is nearly cool add the almond extract, stir and then spoon into your container.
Place all ingredients into a heat-proof bowl.
Place bowl in a saucepan of simmering water and slowly melt ingredients while stirring.
When wax has completely melted, remove mixture from heat.
Place into sterilised jar.
Allow to cool and set before massaging into skin.
Store in refrigerator, as balm contains no preservatives.
Work quickly to pour the balm into the pots.
Let
Heat 1/2 cup water pour over the bee balm and let steep 1 hour or over night in the refrigerator then strain.
Pour steeped bee balm, cranberry and lemon juices into a heavy pot. Whisk in the pectin to dissolve. Bring to a full rolling boil.over medium high heat. stirring frequently. Stir in sugar and return to a full rolling boil and boil hard for 1 minute.
Skim foam.
Pour into hot sterilized jars leaving 1/4 inch head space. Process in a boiling water bath 5 minutes. Remove jars and cool without moving in a draft free place.
eat and stir in lemon balm leaves.
Ladle apricot jam
Preheat oven to 350 degrees.
Cream butter and the lemon balm leaves together.
Add sugar and beat well.
Add the remaining ingredients and pour into a greased loaf pan.
Bake for 30 to 45 minutes.
To test for doneness use a toothpick.
After bread is remove from oven pour glaze over it.
Allow the glaze to settle in loaf for 4 to 6 hours.
TO MAKE GLAZE.
Mix juice of 1 lemon, 1/2 cup sugar, 1/2 cup hot water and 1/4 cup lemon balm.
If you do not have Lemon Balm you can use Lemon Verbena.
lace the lemon rind, lemon balm leaves, and the sugar into
Put the lemon balm and the sugar in a short glass, and muddle until well mushed together (don't go crazy, or you will have bits of lemon balm in your teeth).
Add the shot of rum, a squeeze of lime, and fill the glass with tonic water. Add ice and stir gently. Garnish with a lime or lemon balm sprig. Cheers!
Combine the lemon balm, olive oil, and garlic in
he lemon verbena and lemon balm leaves and boil for 2
of the whole lemon balm leaves and 1/3 of
Bring water to a boil. Place bee balm in a cup (or a tea ball and then in a cup). Pour boiling water over bee balm.
Add sweetener, if using, to taste. Let steep for 10 minutes. Enjoy!
Rinse lemon balm under running water to clean. Stir together all 3 ingredients in a medium saucepan over medium-high heat. Using a spoon, gently smash them against the sides of the pot to release the flavor.
Remove from heat, and let stand 30 minutes. Pour liquid through a wire-mesh strainer into an airtight container or Mason jar, discarding lemon balm leaves. Cover and chill 4 hours. Syrup may be stored in refrigerator up to 1 month or poured into a plastic freezer container or an ice cube tray and kept frozen for up to one year.