Spring Sherbert Gets a Facelift

The recent (and briefly) sunny weather has put me in the mood to make a favourite: Spring Sherbert.  Containing the usual cocoa butter, apricot kernel oil, meadowfoam seed oil and vitamin E-rich rice bran oil, I tweaked this recipe to use annatto colouring for the yellow swirl.  The mica colour I had previously used seemed to disappear, so I was keen to amp up the depth of colour for this batch.  

I am very happy with the results.  A perfect pale yellow, just right for spring.  The wonderful fizzing floral scent of lemongrass and lavender complements the colour well.  And it nearly will be spring when it's ready!