The recent (and briefly) sunny weather has put me in the mood to make a favourite: Spring Sherbert. Containing the usual cocoa butter, apricot kernel oil, meadowfoam seed oil and vitamin E-rich rice bran oil, I tweaked this recipe to use annatto colouring for the yellow swirl. The mica colour I had previously used seemed to disappear, so I was keen to amp up the depth of colour for this batch.
I am very happy with the results. A perfect pale yellow, just right for spring. The wonderful fizzing floral scent of lemongrass and lavender complements the colour well. And it nearly will be spring when it's ready!
No comments:
Post a Comment