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Words: Danielle Williams
During summer, I am no stranger to the effects of the sun. I spend a good amount of time outside, either first thing in the morning or after dinner to avoid the hottest peaks, or while playing in some sort of water, whether in a pool or from a hose with my young kids. As a redhead with fair, sensitive skin, I have to be extra careful when out in the sun. It doesn’t take long for me to burn or suffer from heat exhaustion if I don’t properly take care of myself with hydration, skin protection, and knowing when I’ve had enough. Here are a few sunscreen recipes if you’ve been wondering how to make a natural version at home this summer.

by Jessica Healey from Willow and Sage Summer 2016
Wear a mask that covers your mouth. Place a glass bowl on a kitchen scale and press tare. Add the ingredients one-by-one, hitting tare in between, except the zinc oxide — you will add this last. Place the glass bowl over a pot of shallow, slightly simmering water to create a double boiler. Melt the ingredients completely, stirring with a whisk.
Carefully remove the glass bowl and wipe down the condensation on the bowl (you do not want water getting into the sunscreen). Place the bowl on the kitchen scale and press tare. Slowly add zinc oxide to the bowl until the scale reads 40 grams. As the zinc settles, the amount will increase on your scale. Whisk and then carefully pour a bit of the mixture into a glass jar, then mix, then pour a bit more, then whisk, and pour the remaining mixture. This method ensures the zinc oxide is well combined. Allow the sunscreen to cool before securing the lid. To use, apply the sunscreen to dry skin at least once every hour.
by Vladka Mervova from Willow and Sage Summer 2021
In a double boiler, melt the beeswax and coconut oil. Remove it from the heat, and let it cool down a bit. Add the dandelion-infused oil, and mix well. Add the zinc oxide, and combine until the mixture is cooled completely. Make sure you keep mixing, as you want the cream to be homogenous. Pour it into a glass jar, and store at room temperature or in the fridge to increase its shelf life.
by Stephanie Gerber from Willow and Sage Summer 2017
In a double boiler, melt the coconut oil on medium heat. Stir in the green tea, cover, and simmer on the lowest heat setting for one hour. Strain the tea from the oil with cheesecloth. Let cool until almost solid, and whip with an immersion blender until creamy, for three to five minutes.
Combine the infused oil, beeswax, and shea butter in the double broiler, and heat over low until melted. Remove the mixture from the heat, and let it cool for one to two minutes. Add the remaining ingredients, and stir. The zinc oxide thickens the mixture quite a bit so add this ingredient last. Transfer to a glass jar and let it cool completely. Secure the lid, and store in a cool, dry place.
Get ready for summer with handmade recipes from Willow and Sage Summer 2026.
Danielle Williams is the managing editor for Willow and Sage, The Natural Home Issue, Mingle, and Art Quilting Studio. She lives with her growing family in Orange County, California.