Here is the complete recipe and some links to the recommended supplies:

Recipe
1/2 cup granulated sugar
1/4 cup coconut oil (or jojoba oil)
1 tablespoon finely chopped rosemary (without the stem)
20 drops bergamot essential oil
Optional: 3 drops cedar wood essential oil and 3 drops vanilla essential oil
Supplies*

4 oz mason jars
https://amzn.to/3OZZSzN

8 oz mason jars
https://amzn.to/48w4R2b

Small wooden spoons
https://amzn.to/48x49l9

Bergamot essential Oil
https://amzn.to/49yj546

Coconut Oil or JoJoba Oil
https://amzn.to/49N1PaU

*Affiliate links included. As an Amazon Affiliate, I earn from qualifying purchases.

Instructions:

Begin by measuring out 1/2 cup of granulated sugar and placing it in a mixing bowl.
Then take 2 small sprigs of rosemary and separate the greens from the stems. Finely chop the rosemary. You should have roughly 1TB
Add 1/4 cup of coconut oil to the sugar and rosemary combination. I like to melt my coconut oil in the microwave for 30 seconds to a minute to make it easier to pour and measure. You can use Jojoba oil, but I prefer the feel of the coconut oil.
Mix the sugar and coconut oil together until you achieve a consistent, grainy texture. You want the mixture to be well combined but not too oily.
Once the sugar and coconut oil are thoroughly mixed, add 1 tablespoon of finely chopped rosemary to the mixture.
Next, add 20 drops of bergamot essential oil to the sugar scrub mixture. If desired, include 3 drops of cedarwood essential oil and 3 drops of vanilla essential oil for an extra touch of aroma.
Stir the essential oils into the sugar scrub mixture until they are evenly distributed.
Transfer your sugar scrub into an airtight container or jar for storage. Make sure to seal it tightly to keep out moisture and preserve the freshness of your scrub. Your scrub will keep for over 6 months!