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Nourishing Facial Cleanser

Nourishing Facial Cleanser

Regular price £6.00 GBP
Regular price Sale price £6.00 GBP
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I first made this balm because I wanted a facial cleansing product that could be made quickly. Soap takes 4-6 weeks to saponify and, sometimes I lack the time and space for that!  To use, you simply massage it into your skin and then wipe it off using a damp cloth. The recipe recommends a damp muslin cloth (likely because it's so fine it will catch all of the balm) however, I have found other cloths work well too. It's extremely gentle, so ideal for people with delicate skin. It also can be used as a balm for skincare, so, you can leave it on overnight and then wipe off in the morning.

This balm contains: Argan oil, Rosehip oil, Shea nut butter, Beeswax with essential oils of Bergamot, Cypress and Frankincense. 

There are two options here - you can buy 15ml of the ready made balm or, If you'd like to  save money and make it yourself, you can buy the below kit to make 330ml of the balm (i.e. 22 times as much for only .

This kit contains everything you need to create six 60ml pots of the Nourishing Cleansing Balm with enough essential oils to make around 40 batches. Each pot will contain approximately 55 ml of product - enough for months of facial cleansing.

Kit Contents

  • 100ml of argan oil
  • 100ml of rosehip oil
  • 100g of shea nut butter
  • 36g of beeswax
  • 10 ml Cypress essential oil
  • 10 ml Frankincense essential oil
  • 10 ml Bergamot essential oil

Recipe

Ingredients:

  • 100ml of argan oil
  • 100ml of rosehip oil
  • 100g of shea nut butter
  • 36g of beeswax
  • 20 drops of cypress essential oil
  • 20 drops of frankincense essential oil
  • 20 drops of bergamot essential oil

Directions:

  • Measure the argan oil, rosehip oil, shea butter and beeswax.
    • If using an induction hob, put into a metal jug.
    • If using any other type of hob, use a bain marie.
  • Heat until everything has melted and combined.
  • Remove from the heat and add the essential oils.
  • Pour into sterilized jars and leave to cool for 1-2 hours.
  • Place lids on and store in a cool dark place where it will keep for 3 months.
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