5% Hazelnut Oil
5% Prickly Pear Seed Oil
3% Thistle Oil
4% Emulsifier L
1% Cetearyl Alcohol
Stage 2: (above 75°C)
72% Boiling Orange Blossom (Neroli) Water
4% Comfrey Glycerol Extract
Stage 3: (below 40°C)
2% Vitamin E
1% Preservative 12
0.75% Palmarosa Essential Oil
0.25% Geranium Essential Oil
100% Total
Method:
- Heat the fat stage to above 75°C in a double boiler.
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Add stage 1 (fat stage) to stage 2 (water stage).
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Blend with a stick blender for a few seconds until you see emulsification has happened.
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Then immerse the container into a pan of cold water and stir with a spatula whilst cooling down to below 40°C.
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Add remaining stage 3 ingredients and combine thoroughly.
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Jar and label.