Love your own Lip Balm!

Making your own lipbalm is SO easy!  Once you've tried it, you'll never go back. All you need is some basic ingredients and equipment (you already have most of these things in your kitchen, I promise).

Your basic ingredients are beeswax (use cosmetic grade) and some good quality oil (I use a mixture of olive and grapeseed oil). That's it for the basics!

For equipment, you need an old glass measuring cup (use heat proof, such as Pyrex) and a pot and some old empty lip balm containers to fill up with your new and improved home-made best-ever lipbalm (I sterilize mine before refilling, just adding them to boiled water and letting them sit for 5-10 minutes).

Double boiler
Double boiler

Directions: We'll create a double boiler with our glass measuring cup and pot. Boil water and place the measuring cup inside.  Try not to use so much water that bubbles will splash into your cup. Add grated or sliced beeswax to the measuring cup and let it melt. This takes about 15 minutes, be patient. Remove from heat and add your oils, stirring to blend.  I use slightly more oil to beeswax in about a 2:1 ratio because I like my balm soft, but you can experiment.  My favourite oils to use are a mixture of olive and grapeseed oils. Add any essential oil (if you're using mint, use is sparingly as it can irritate your skin).  Optional ingredients are vitamin E or a touch of raw honey for its healing and soothing properties.  You can add ground mica for colour and some cinnamon essential oils to plump your lips! Stir and pour into your containers.

A volunteer at our DIY Bodycare Workshop
A volunteer at our DIY Bodycare Workshop

Give it a test when its cooled and see if you like the consistency, if not, reheat and add more oil or beeswax to your liking.  Store the leftover in a glass mason jar and store in a dark and cool place.  When you run out, all you have to do is melt it down again and refill!

Here's a video with my favourite recipe to show you how!


Note: when remelting down in mason jars, I like to keep the jar off the bottom of the pan by placing jar lids on the bottom of the pot. Although mason jars are meant to withstand boiling temperatures (used in canning), over time they can weaken, so I like to exercise caution.