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My Brow routine using only 1 product #BombBrows Full ’N Fluffy Fiber Gel

September 6, 2021 Howto & Style 0

I’m soooo happy to give you guys an update on a brow product I cannot live without, our NEW #BombBrows Full ’N Fluffy Fiber Gel aka my holy grail brow product for instantly fuller and fluffier brows!!!! The formula has tiny hair-like FIBERS that immediately BOOST volume while taming, tinting and adding thickness for fuller, fluffier brows that stay in place ALL DAY! It’s also: - Enriched with castor oil, coconut oil & vitamin E - Vegan - Water-resistant - Smudge-proof & sweat-proof - Transfer proof I can’t wait to see all of those gorgeous selfies, no matter the shape, size or style, embrace it! Own your #BombBrows! Love you all so much. Launching online EVERYWHERE on Thursday 9th September. Join the waitlist: https://bit.ly/3DYH9hd LET’S BECOME FAMILY! SNAP: HudaBeauty صفحة سناب شات BLOG: http://hudabeauty.com المدوّنة الالكترونيّة INSTA: http://instagram.com/hudabeauty صفحة الانستقرام FB: http://facebook.com/hudabeauty صفحة الفايسبوك TWITTER: https://twitter.com/hudabeauty صفحة التويتر

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Orange and Lemon Sorbet / سوربيه بالبرتقال و الليمون – CookingWithAlia – Episode 935

August 13, 2021 Howto & Style 0

What about another ice cream recipe? Try this refreshing recipe of Orange and Lemon Sorbet that I made in collaboration with @carrefour.maroc perfect to survive this hot weather! RECIPE: https://www.cookingwithalia.com/935-orange-and-lemon-sorbet/ INGREDIENTS: For the orange sorbet: 300ml (1 1/2 cups) freshly squeezed orange juice 100ml (1/2 cup) freshly squeezed lemon juice Zest of one orange 100g (1/2 cup) sugar 150ml (2/3 cups) water For the lemon sorbet : 200ml (1 cup) freshly squeezed lemon juice Zest of one lemon 120g (2/3 cup) sugar 150ml (2/3 cups) water For serving (Optional): Hallowed oranges and lemons, frozen DIRECTIONS: 1- Place the sugar and water in a pan over medium heat. Cook for 5 minutes until the sugar has dissolved then turn off the heat. 2- Add the orange/lemon zest and set aside to cool. 3- Once the syrup has cooled down, strain it to remove the orange/lemon zest. 4- Add the orange/lemon juice and stir to combine, then pour the mixture into a plastic container. Place the container in the freezer for at least 6 hours. 5- Scrape the sorbet with a fork to break it into small pieces. For a granita style sorbet, serve the sorbet immediately. For a sorbet with a smoother consistency, place the sorbet in a blender and pulse 2 to 3 times, then fill the hallowed oranges and lemons. Place the oranges and lemons back in the freezer for an hour before serving.

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