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Corrie’s Kitchen Spa: Citrus Salt Body Scrub


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Corrie’s Kitchen Spa: Citrus Salt Body Scrub Corrie’s Kitchen Spa: Citrus Salt Body Scrub

54321 Based on 33 Reviews

A wonderful exfoliant and full body moisturizer for use in the shower. Leave a jar near your outdoor shower at the beach to add a healthy glow to dull dry skin.

Servings: 2
Prep Time: 5 min
Difficulty: Easy

Ingredients Add to grocery list

1/2 cup sea salt
1/2 cup sweet almond oil
(can substitute light olive oil or vegetable oil)
1/2 teaspoon lemon zest
1/2 teaspoon orange zest

Directions

In a medium dry bowl, combine all ingredients making sure to not let any water touch them as it will dissolve the salt. Pour mixture into an airtight container and store in a cool dry place.

To use: Just before showering, swirl ingredients together with your fingertips to mix. Clean body completely and just before exiting shower, apply Citrus Salt Body Scrub to body in a firm circular scrubbing motion with hands or a soft washcloth. Rinse off the mixture and pat body dry with a clean towel.

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Leave a Comment

Reader Comments:

54321

Paula-I love you and you rock!!! Can you subsitute the sea salt and you brown sugar instead?

By Michelle on April 20, 2012

54321

Hi there everyone. Paula Deen - thanks for this one. I also substituted virgin coconut in lieu of almond oil, and added ground dried shredded sweeteneded coconut - about the same amount as the salt. I used a little less oil than directed. Mary

By Anonymous on April 12, 2012

54321

i get sweet almond oil in shoppers drug mart, it's near the band aids and healing creams. i also use it in my home made baby wipes.

By brenda on April 01, 2012

54321

What size containers would this recipe fill if I make the one exactly that says 2 servings?

By Danielle Morando on March 19, 2012

54321

This is a great gift idea. You can get the Sweet Almond oil on Ebay and it's pretty inexpensive. I haven't checked, but you could probably get the sea salt on ebay as well.

By Renee on February 17, 2012

54321

Girl I am going to enjoy this so much. I love sea salt and by all means Light olive oil. I have dry skin so this is going to help so much with it. Thank you for sharring.Ru

By Ruth Martin on January 05, 2012

54321

Can I use a full tablespoon of grapefruit zest instead?

By Claire McClellan on January 03, 2012

54321

I substituted with grapeseed oil, and found that salt:oil portions should be 1: 1/2. I didn't have orange zest but did add a couple drops of 100% pure lavendar essential oil, for a lemon/lavendar scent.

By kristin on December 14, 2011

54321

Love this! Ran out of Sweet Almond Oil and Substituted Coconut Oil....

By Ariel on December 12, 2011

54321

gotta try this

By Anonymous on December 07, 2011

54321

I love this! I want to make a bunch and make baby shower favors using empty baby food jars. I was wondering where you buy the oil? I've never bought these kinds of oils Almond, Cocoanut, etc. so where do you find it???

By colleen on December 07, 2011

54321

Where do you buy the Almond oil???

By Anonymous on December 07, 2011

54321

I made this to give out as a Christmas gift, but it seems really oily (used light olive oil). Is it supposed to be like this? Also, is it perishable?

By christy on December 04, 2011

54321

What a lovely holiday gift suggestion. Thank you so much for this wonderful recipe!

By J. L. on December 02, 2011

54321

This body scrub is FANTASTIC..not only does your skin feel Good it smells Good!

By Vanessa on November 14, 2011

54321

Where can I find a cute jar to put that in?

By Anonymous on November 07, 2011

54321

Where's the butter???? Just kidding this looks AWESOME!!!!

By Amy on August 18, 2011

54321

tdub - salt is a natural preservative

By Laura on June 16, 2011

54321

sounds great! because this uses real fruit, how long with this mixture last before it expires? Is there an Essential Oil or preservative to add so that it last longer?

By tdub on May 04, 2011

54321

Hey Pam! You will love this Citrus Foot Scrub! You can find Almond Oil at any health food store.

By Libbie Summers, Senior Food Editor on April 02, 2011

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