Jojoba Dry Skin Dip | Cosmetics & Makeup | Water, Oil, Add, Preservative, Mix

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Jojoba Dry Skin Dip

This is one of the two original recipes created in a "Making Aromatherapy Creams & Lotions" workshop I conducted in June 2001 at the Smile Herb Shop. It was a big hit because of its dense richness, making it suitable for very dry skin and those with a personal preference for a heavy and dense product.

Yield: Approx. 3 ounces

Prep Time: About 40 minutes
Price Category: 3
Difficulty Level: 3
Shelf Life: 1-2 weeks, keep refrigerated

Ingredients:
60 grams jojoba oil
10 grams beeswax
30 grams distilled water
1/4 teaspoon borax
1/8 teaspoon xanthan gum
2 drops rose essential oil (I used rosa damascena)
1 drop lemon essential oil
1 drop ylang ylang essential oil

Blending Procedure:

Combine oil and wax together in a Pyrex (or other heat proof) measuring cup. Place cup in a hot water bath and allow the wax to melt almost completely. Remove from heat source and stir to melt all of the wax down. Set aside.
Place the distilled water in a separate Pyrex (or other heat proof) measuring cup, and microwave for no more than one minute to heat considerably. Remove from microwave. Add borax and xanthan gum to water and using a hand help mixer to dissolve the borax and fully disperese the xanthan gum into the water. The combination will for a loose gel-like mixture.
By now, the wax melted into the jojoba oil should not have started to solidify, but if it has, warm it in the double boiler until it melts and stir again to mix.
Using the hand held mixer, begin mixing together the oil/wax mixture. Pour the water mixture into the water oil/wax mixture and mix the two together until Jojoba Dry Skin Dip forms. This should begin to happen almost immediately. Mix until the cream stiffens a bit, about 2 minutes.
Add your essential oils and stir with a small wooden spoon or pop sickle stick to mix well. Pour Jojoba Dry Skin Dip into jars or cream pump dispenser (recommended) and allow to cool before capping. (Remember you can also add a preservative, but how and when to add it, and how much to use, will depend on the preservative you choose. See our FAQ for more information on the preservative issue. Without a preservative, use within two weeks and store in the refrigerator between uses.)

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