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Facial moisturiser
3 fresh, ripe apricots, peeled, stoned and chopped (or substitute dried apricots which
have been soaked in water till plump, about two hours. Use sun-dried not sulphur-dried
fruit) ° 6 tablespoons glycerin ° 1 tablespoon rosewater ° 2 tablespoons distilled
water ° Herb for your skin type if oily or dry ° 2 teaspoons cornflour ° 2 tablespoons
quality cold-pressed oil ° 1 teaspoon unrefined honey
After cleaning and toning the skin, the moisturiser is applied to smooth and protect its
surface. Blend apricots and 4 tablespoons of the glycerine to a puree in a blender or food
processor. Add the rosewater, distilled water and the appropriate herbs for your skin
type. Mix the cornflour, oil and remaining glycerine to a smooth, runny paste and stir
into the main mixture. Leave to stand, covered, for 3 to 4 hours, then strain through
muslin into a ceramic or glass saucepan and heat over a low flame, adding the honey at
this stage. Stir until the mixture thickens. Remove from the heat, cook, and place in a
glass jar. Seal, store in the refrigerator and use within five days.
For oily skin, add a teaspoon of dried sage or a tablespoon of fresh, finely
chopped sage, a teaspoon of dried rosemary or a tablespoon of fresh, finely chopped
rosemary.
For dry skin, add a teaspoon of dried marigold petals, a tablespoon of fresh
marigold petals, a teaspoon of chopped dried parsley or one tablespoon of fresh parsley.
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