Rosemary's Perfect Cream

This recipe is from one of the most treasured and dog eared books I have in my collection. This cream is rich and quenching. And any person that has ever wondered how moisturizing cream is made should try it. You can create your own little science lab in your kitchen.

This is one of my favourite recipes from

Rosemary Gladstar's book Herbal Recipes for Vibrant Health

Rosemary's Perfect Cream

Waters

2/3 cup distilled water (or rose water)
1/3 cup aloes vera gel
1 or 2 drops essential oil of choice
vitamins A and E as desired

Oils

3/4 cup apricot, almond, olive or grapeseed oil
1/3 cup coconut oil or cocoa butter
1/4 cup lanolin
1/2 to 1 ounce grated beeswax

1. Combine the waters in a measuring cup. (Tap water can be used instead of distilled water, but it will sometimes introduce bacteria and encourage the growth of mold). Set aside.
2. In a double boiler over low heat, combine the oils. Heat them just enough to melt.
3. Pour the oils into a blender and let them cool to room temperature. The mixture should become thick, creamy, semisolid, and cream coloured. This cooling process can be hastened in the refrigerator, but keep an eye on it so it doesn't become too hard.
4. When the mixture has cooled, turn on the blender at its highest speed. In a slow, thin drizzle, pour the water mixture into the centre vortex of the whirling oil mixture.
5. When most of the water mixture has been added to the oils, listen to the blender. You can slowly add more water, beating it in by hand with a spoon, but don't overbeat! The cream will thicken as it sets.
6. Pour into cream or lotion jars. Store in a cool location.