By Request.......Brown Sugar Scrub - Somethin' Good Blog at Allrecipes.com - 258843

Somethin' Good

By Request.......Brown Sugar Scrub 
 
Nov. 29, 2011 12:56 pm 
Updated: Dec. 9, 2011 7:28 am
As the economy continues to slump, we must rise to the challenge.  This may include making homeade Christmas gifts.  Last year I made this brown sugar scrub, packaged it up in recycled glass jars (even jelly jars will do) that have lids and tied them up with ribbon or raffia. If you can afford mason jars all the better.   I used the product myself and found it especially nice on my elbows and the tops of my feet.  Here's the simple recipe, using all fresh edible ingredients, no dyes etc.

Combine two cups brown sugar (coarser grained the better), one cup honey, three tablespoons lemon juice (fresh squeezed please), and two teaspoons of ginger prefereably fresh and microplaned/minced , or powdered ginger  in a pinch.  It keeps in the refrig. for more than a few days in a closed plastic or glass container.  It smells good. It does not dry out our skin like a salt scrub can.   It looks a bit odd, due to the brown color but I got no complaints and everyone asked for more.  Hope you like it too.  Nothing ventured nothing gained. 

I have this nagging thought in the back of my mind that I added walnut, almond  or sesame oil  to some of my portion because I have really dry skin, but I don't remember the result.  Play around and let me know. 
 
Comments
Nov. 29, 2011 12:58 pm
p.s. to the brown sugar scrub, that should have read walnut, almond or sesame OIL.
 
Amanda 
Nov. 29, 2011 2:21 pm
Thanks covergirl!
 
Nov. 29, 2011 6:43 pm
Thanks! I will give this a try.
 
Lela 
Nov. 29, 2011 7:12 pm
Thanks CC-now at least I have a plan. I really appreciate your sharing attitude!
 
Nov. 30, 2011 6:34 am
LOVE this! And I have all the ingredients already- surprisingly, lol. Perfect for co-worker gifts :)
 
Nov. 30, 2011 7:50 am
That sounds great- will have to give it a try!
 
Dec. 6, 2011 11:47 am
I made this with grape seed oil. First, I doubled the batch because I had a lot of fresh ginger I needed to use up, and the lemon had about 6 T. juice. Since my brown sugar was very fine, I replaced half of it with white sugar which was a little coarser. I washed and chunked the ginger root and put it in my mini food processor without peeling it. Also, I zested my lemon before juicing it and added the zest to the food processor and blended it in with the ginger. So my final batch looked like this: 2 cups brown sugar, 2 cups white, 2 cups honey, 3/4 cup grape seed oil, 6 Tablespoons fresh ground ginger root, almost 2 T lemon zest and 6 T lemon juice. It feels great on my hands. I'm keeping it in the freezer until it gets closer to Christmas, and I am packaging it in some small brown jars I am reusing that vanilla paste came in from King Arthur flour. Thanks again for the great recipe!!!!
 
Dec. 6, 2011 11:48 am
And it smells SO GOOD!!!!!
 
Dec. 9, 2011 7:28 am
I am so glad to hear you made it, and your tweaking sounds good. Let me know how it freezes and if your recipients like it. And yes, it does smell good. You had all the ingredients, that just adds to the pleasure doesn't it. And it is all natural, no chemicals, etc.
 
 
 
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covergirl

Member Since
Oct. 2011

Cooking Level
Intermediate

Cooking Interests
Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean

Hobbies
Reading Books, Music, Wine Tasting

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About Me
I am a retired registered nurse. I have two fabulous grandchildren ages 10 and 7, they live only 1 mile from me so we cook together often.
My favorite things to cook
I like one pot meals, slow cooker, rustic fare. Lately, I am cultivating recipes for soup and have turned out some really good results, especially using curry seasoning. I am not a baker.
My favorite family cooking traditions
I make many of my mother's dishes. I like to entertain with just a wide array of appetizers sometimes, even though it is labor intensive.
My cooking triumphs
My Italian spaghetti sauce. My famous pot roast made in an oven bag. Appetizers.
My cooking tragedies
My latest debacle is making Pho, Vietnamese beef soup. Very labor intensive, many exotic ingredients, cook all day. I went to strain it through a cheesecloth lined colander and forgot to put anything under the colander. Down the drain it went; 7 hours worth of broth. Oh Well!
 
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