Unlike cannabis butter, cannabis-infused flour involves eating the actual cannabis flower. You’re going to be throwing away the stems, but you’ll be cooking with the leaves and buds. This is an easy process that almost anyone can follow.
- Sift through your cannabis flower and remove any stems or seeds so you’re left with only the buds.
- Decarb your cannabis flower by baking it at 240° F for 45 minutes. Allow it to cool.
- Place cooled cannabis in a food processor (or coffee grinder). Process until the plant has become reduced to a very fine powder.
- When cooking a recipe that calls for flour, simply replace up to ¼ of the total amount of flour with your processed cannabis.
It’s as easy as that. The only drawback with this kind of infusion is that your finished product may end up tasting of plant matter, so if that idea is off-putting to you, cannabis-infused flour might not be the best choice.
Making cannabis-infused sugar is going to begin the same way as making cannabis flour—by baking the plant. This process is so important because it decarboxylates the plant, converting THCA into THC and making it more potent. It’s important not to overheat or overcook your plant matter because doing so will deactivate your THC. So use caution!
In order to make cannabis-infused sugar, you will need to infuse vodka with decarbed cannabis at least one day beforehand. The directions are as follows.
- Mix 3-5g of dry decarbed cannabis flower with ¾ cup of Everclear or high-proof grain alcohol.
- Let it infuse for at least 24 hrs up to several weeks. Do note that the longer it sits, the more potent it becomes.
- When your cannabis-infused vodka is done infusing, strain the contents of the jar through a fine-mesh strainer and discard the plant matter.
- Add ¾ cup of sugar to the strained mixture and mix thoroughly.
- Spread the solution into a glass baking dish and bake at 200° F for about 20 minutes, stirring regularly until the alcohol evaporates and the sugar takes on a golden color.
You can use cannabis sugar just as you would use regular sugar. Many people choose to bake with it—it doesn’t carry that chlorophyll taste that you’re likely to get with cannabis flour. You can also stir it into your tea or coffee or pour it over your breakfast cereal. The only limit to what you can do with cannabis-infused sugar is your own imagination!
Cannabis Simple Syrup
- 12 fl. oz or 375ml (300g by weight) raw organic sugar
- 12 fl. oz or 375ml filtered water
- 23ml (1 Tbsp. plus 2 tsp.) vegetable glycerin
- 13g cannabis trim
- Boil water in a saucepot. Add sugar and stir until dissolved.
- Add decarboxylated cannabis to the pot and stir gently.
- Cover and reduce heat. Let simmer for 30 minutes.
- Stir in vegetable glycerin. Reduce heat to low and cook for 10 minutes.
- Turn off the heat and let the mixture cool.
- Strain mixture through a cheesecloth into a mixing bowl. Let sit for about 30 minutes to drain.
- Squeeze the solids in the cheesecloth to extract every last drop of syrup.
- Store syrup in a tightly sealed glass container in the refrigerator OUT OF THE REACH OF CHILDREN. Lasts up to 3 months.