In an effort to banish cracked lips here at Demetres HQ, we have whipped up a small batch of lip balms to provide some much needed protection against the dry winter wind. We couldn’t resist making them minty, in honour of our winter special flavour. After all, ice cream is always at the top of our minds. 😅


What you’ll need:

  • 6 small containers (we reused tiny tea canisters from David’s Tea)
  • Coconut oil or butter
  • Cosmetic grade beeswax pellets
  • 15 mL spearmint oil
  • 30 mL beetroot powder
  • Measuring spoons
  • Microwave-safe bowl
  • Stir stick


Step 1:

Measure 4 tablespoons of beeswax & 8 tablespoons of coconut oil, and combine them in the microwave-safe bowl.


Step 2:

Microwave the mixture for intervals of 20 seconds until the wax has largely melted. Carefully remove the bowl with an oven glove (it’ll be hot!) and use the stir stick to stir the concoction until all the beeswax has melted.


Step 3:

Add 1 tablespoon of spearmint oil to the melted wax mixture – it’ll smell very strongly right now, but the scent will diminish once the lip balm is set. Then add 2 tablespoons of beetroot powder to the mixture. This will darken the mixture considerably, but will end up as a pale rose colour at the end. If you desire a stronger colour, increase the amount of beetroot powder to your preference.


Step 4:

Make sure your lip balm containers are clean and dry, and set them in a dry & cool area. They’ll need to stay still for at least a few hours, so make sure they’re in a spot where they won’t be moved.


Step 5:

Fill the containers until just below the rim and let set. A shell will start forming at the top, but don’t disturb the containers for at least a couple hours (depending on how big the container is) as the bottom sets slower.


And there you have it!

These lip balms are easy to make, and are perfect gifts for those who are prone to cracked and chapped lips in this dry winter climate (basically everyone). If you give this DIY a shot, make sure to show us on Instagram by tagging us @demetres. Check back later this week for another how-to of the culinary variety!

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