(this recipe makes three pint-sized mason jars’ worth of scrub)
- 3 medium oranges
- 3 medium limes
- 3 medium lemons
- 5 cups pure cane sugar (I used the bags of Zulka Morena Pure Cane Sugar from the 99. It is a courser sugar than most, since it hasn’t been refined…perfect for a sugar scrub recipe.)
- 3-5 tablespoons olive or grapeseed oil
Zest all of your fruits into a large bowl with your sugar. I use a microplane for zesting. It’s fun to zest for a non-food recipe since you can go as crazy with the zesting as you like…and not worry about getting the bitter part of the fruit into something that may be consumed. Have at it and zest away! Don’t toss your fruit after it’s been zested…we’re about to juice!
Juice all of your fruits, as well. I simply cut them in half and twisted them on this classic-style juicer I found at the 99. Spoon out your seeds once you have juiced all of the fruits. At this point, your kitchen will smell like a lovely citrus grove…ahhhhh!
Pour in all of your juice, along with your oil, into the sugar and zest.
Mix well. You may want to add more oil, depending on how “loose” you like your scrub to be. I prefer mine to be a bit dryer, but adding more oil won’t hurt a bit, if you prefer. I keep my scrub really natural, but at this point, you could add a drop of orange or yellow food coloring to really give it a citrus look. I like to keep it as is, myself.
Simply spoon your scrub into your mason jars. Make sure you cleaned your mason jars well ahead of time. You could take this a step further and do an actual canning process with a water bath to make your scrub’s shelf life a bit longer. That’s total preference, as well. I tend to use these really quickly, so I don’t do that myself. Just let your recipient know they should use up the contents in the near future if you don’t do a canning method for sealing.