Cherry Rose Blossom Puree
submitted by Donna Maria
This rose-scented facial mask is wonderful to smooth the skin. The cherries contain malic acid, an alpha hydroxy acid that sloughs away skin debris to encourage a fresh new layer of skin ... naturally!
Yield: 1 application
Prep Time: 10 minutes
Price Category: 2
Difficulty Level: 1
Shelf Life: None, keep refrigerated
10 cherries, pitted
1 tablespoon rose hydrosol
1/2 teaspoon almond meal
4 teaspoons chickpea flour
- Place 6 of the the pitted cherries into a small food processor and process until fully broken apart and juicy. The cherries will not liquefy completely. (Resist the urge to drink the juice!)
- Add the rose hydrosol and process further to form a more liquid substance. Place mixture in another bowl for easy stirring.
- Add almond meal and stir. Eat the 7th cherry.
- Add chickpea flour one teaspoon at a time, stirring well after each addition until a nice paste forms.
- Eat the 8th cherry.
- Retire to your sanctuary and wash your face with your favorite cleanser. Pat excess moisture from skin and apply Cherry Rose Blossom Puree to your face and neck. Eat the 9th cherry as you rest on your bed, feet up, head on your favorite down pillow.
- After 10 to 15 minutes, rise to eat the last cherry and rinse the mask from your face. Pat excess water from face and apply toner and moisturizer.The shelf life of this product is necessarily limited by the fresh cherries. It should be used immediately after it is made.