TOTAL TIME: 241 hr 25 min
Prep: 10 min
Inactive Prep: 240 hr
Cook: 1 hr 15 min
FOR THE WITCH HAZEL TINCTURE:
1 3/4 ounces/50 g fresh witch hazel leaves and twigs, or 1 ounce/25 g dried, chopped
10 bay leaves
10 scented pelargonium 'Old Spice' leaves
Zest of 4 limes
About 2 cups/450 ml white rum (40-percent alcohol or 80-percent proof), to cover
FOR THE GEL:
1 3/4 ounces/50 g fresh witch hazel leaves and twigs, chopped
4 sachets vegetable gelatin
For the tincture: Place the witch hazel leaves and twigs in a jar with the bay leaves, 'Old Spice' pelargonium leaves and lime zest. Pour the rum over to cover and store in a dark cool place for 10 days to 1 month, shaking the tincture every couple of days.
For the gel: Put the chopped leaves and twigs into a pan, cover with 4 cups water and simmer gently until the liquid reduces to 1/2 cup, about 1 hour. Strain.
Strain the tincture and measure 1 cup/200 milliliters into a saucepan. Add the witch hazel-infused water, then mix in the vegetable gelatin. Place over low heat, whisking as it thickens. Once thick, take off the heat, and bottle.
Splash on after shaving, as needed.
The gel will keep for 4 weeks in the refrigerator. The tincture will keep for at least 1 year.
The content of this program is for entertainment purposes only, and is not intended as medical advice. Always consult a professional healthcare provider before trying any form of therapy or if you have any questions or concerns about a medical condition. The use of natural products can be toxic if misused, and even when suitably used, certain individuals could have adverse reactions.