Homemade lip balm, made in minutes and lovely as gifts! This recipe can be halved or quartered for smaller quantities of lip balm.
Yield: approximately 125g 
i.e. 25 x 5g lip balm tubes
or 12 x 10g lip balm pots
70g (2 1/2oz) sweet almond oil
28g (1oz) beeswax, beads or grated (use 56g/2oz in summer)
14g (1/2oz) coconut oil
14g (1/2oz) shea butter (or cocoa butter)
1/8 teaspoon lip safe colourant (optional)
4ml flavour oil (optional)
rice or lentils (raw/dry)
1.  Place beeswax, coconut oil, sweet almond oil and shea butter into a double boiler saucepan (or a microwave-proof jug). Heat on medium until melted.
2.  Add colourant and/or flavour (if using) and mix well.
3.  Place lip balm tubes into a small bowl of rice (or lentils) to keep them upright during filling. 
4.  Heat lip balm mixture on medium if it begins to set. Pour liquid lip balm mixture into lip balm tubes. Leave a spoonful or two of mixture in the jug for the next step if making lip balm tubes.
5.  As the lip balm sets, it may leave a little indent or a small hole in the top of the sticks, which is caused by an air bubble as the mixture sets. Simply remelt some of the leftover lip balm and pour on the top to make a smooth surface.
6.  Cool lip balm completely before adding lids and labelling. Store in a cool place.
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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