Rating: |
5 stars based on
1 review
|
Difficulty: | 3/10 |
Shelf Life: | Two Months |
Keep Cold: | No |
Prep time: | |
Total time: | |
Yields: | 1 |
Recipe By: | smithkiley37 on Apr 21st '15 |
1. In a small sauce pan over low heat, mix the coconut oil with the ginger pieces. Heat for 8-10 minutes (you should be able to smell the ginger & the coconut oil should be completely melted).
2. Remove from heat and pour liquid through a fine mesh sieve or a coffee filter (to remove the ginger pieces) into a glass container.
3. With the oil still warm, pour in the sunflower oil and stir to combine. Allow mixture to cool to room temperature.
4. Stir in sugar, and scent with essential oils (if desired).
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