Citrus Sugar Scrub with Grapefruit


I absolutely love having a sugar scrub around the house. Its a great way to rejuvenate your dry flaky skin.  I almost forgot what healthy moisturized skin looks like!  This is easy to do living in the southwest  🙂_MG_0269_MG_0165 copyEvery year in Phoenix AZ, spring brings a delicious scent of blooming citrus trees.  Whether it’s a Myers lemon tree, a grapefruit tree, orange tree or a tangelo tree(which is a hybrid between a tangerine and a grapefruit) most neighbors, co-worker or family members are giving them away by the pound.


Here’s a simple sugar scrub recipe easy to make and edible!  I love making bath and body products that are free of weird names and chemicals and everything in this recipe is from your kitchen!


  • 1 cup fresh squeezed grapefruit juice-or any citrus you have
  • 3 1/2 cup sugar
  • 2 tablespoon coconut oil (warmed up 30 seconds) you can also use grape seed oil, olive oil or sunflower oil
  • 2 tablespoon honey
  • few drops of any citrus  essential oil for scent (optional)

What you’ll need:

  1. Couple of Kerr jars or old jam jars cleaned and DE-labeled.  Here’s a brand I like, super affordable.
  2. Sifter for the seeds and pulp.
  3. Funnel for pouring scrub into jars.
  4. labels from any office supply store.


Position sifter over bowl and juice 1 cup grapefruit juice.


Add sugar and mix remaining ingredients.

_MG_0191Funnel scrub into jars.



_MG_0205Print labels and apply to jars, Viola!  Give this to friends any time of year and they will love you!


Suggested use:

Stir before use, sugar scrub will separate between uses and it is important to re mix the ingredients before each use to enjoy the full wonderfulness of the scrub.

Apply in circular motion in shower or bath, then pat dry!  Otherwise you ‘ll rub off all that beautiful oil.  After your shower or bath you will not need lotion all day, it’s a miracle!  Remember, I live in the dessert:) I would recommend NOT using on your face because of the oil in the scrub could cause break outs.

The honey in the scrub should keep the mixture from rotting.  Sometimes water will find its way into the mixture and harden. It usually doesn’t affect the entire jar and only collects around the mouth of the jar, don’t panic just chip away with your fingers.   ENJOY!  Happy Crafting!!





It’s grapefruit season and our grapefruit tree is full!  I’ll be baking, crafting and blogging about  grapefruit ingredients over the next few days so stay tuned.  First off this grapefruit extravaganza are these vanilla grapefruit scones with a citrus glaze.  I cut back the sugar in the dough to 1/3 cup since the glaze is full of sugar.  I am also baking scones exclusively with ricotta cheese now.  The grocery store was out of buttermilk last time I went shopping.  I took that as a sign and bought some whole milk ricotta cheese.  Enjoy and Happy Baking!

Makes 10-12 Scones small scones or 6 jumbo scones

  • 2 cups all-purpose flour – I used whole wheat flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/3 cup cold unsalted butter, cut into 1 inch pieces
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 3/4 cup whole milk ricotta
  • 1/3 cup heavy cream
  • Zest from 1 large grapefruit

Grapefruit Glaze- Combine all ingredients and set aside until scones have cooled completely

  •  3/4 cup powdered sugar
  • 1 teaspoon milk or heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh grapefruit juice

Preheat oven to 375 F. In a large bowl, whisk together the dry ingredients. Blend the butter into the flour mixture with your finger-tips. The mixture should look like coarse crumbs, with chunks of butter the size of small peas. Combine the ricotta cheese and heavy whipping cream, zest, beaten egg and vanilla in a separate bowl. Add this mixture to the flour mixture. Stir until just combined.

Knead dough gently on a floured surface two or three times. The more you touch the dough, the more the butter in it melts, causing it to become dense, so remember to apply a light touch!  Roll or pat the dough into one circle for jumbo scones or two circles for smaller scones.  Then, using a pizza cutter, cut the dough into triangle slices. Place the scones on a cookie sheet covered in parchment paper, spacing a few inches apart.

Bake for about 13-16 minutes or until nicely browned. Remove from the oven and transfer to a wire rack to cool completely.  Dip the top of the scone in the glaze and serve!