How to Make Cannabis-Infused Lemon Simple Syrup – The Recipe

  • Drinks
  • August 30, 2021
  • 0

Ingredients

  • 1 cup filtered water
  • 1 cup sugar
  • 12 drops cold-pressed essential lemon oil
  • 2 teaspoons corn syrup
  • 1/2 gram cannabis BHO concentrate
  • 1/2 gram (1 teaspoon) sunflower liquid lecithin

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Preparation

Step 1

Bring the cup of filtered water to a simmer. Add one cup of sugar, 2-3 drops of essential lemon oil and 1 teaspoon of corn syrup. Take care not to boil the mixture, as that will alter the ratio of water-to-sugar in the syrup through evaporation.

Step 2

Loosely cover the saucepan with a lid, and bring the syrup mix to a simmer for 5 minutes. Do not stir, as the sugar may crystallize easily at this stage with the introduction of any foreign particulates. Set it aside to cool slightly during the next step.

Step 3

Heat cannabis concentrate to a steady 250 F degrees in a glass or stainless steel dish that will be big enough to later accommodate the addition of 1 cup of syrup.

Step 4

Continue to heat the concentrate until bubbles have stopped at maximum bubble formation, about 5 minutes. Stir the concentrate slightly with a bamboo skewer while heating to ensure even decarboxylation.

Step 5

Thin the cannabis oil with 10 drops of essential lemon oil and 1 teaspoon corn syrup. Mix thoroughly.

Step 6

Add 1 teaspoon sunflower liquid lecithin to the cannabis oil mixture. Stir thoroughly while heating at 175º F for 5 minutes. Remove from heat.

Step 7

Quickly add the 1 cup of simple syrup to the warm cannabis oil mixture, stirring vigorously to incorporate the oil mixture into the syrup.

Step 8

Heat the syrup to 160º F. Using a wet pastry brush to keep sides free of crystals, keep an eye on the mixture and stir with a very clean whisk periodically to break up the foam. This is the most difficult step, as it can take up to 3 hours for the oil to be fully dissolved.

Step 9

When the oil has dissipated to a sheen of droplets, remove the syrup from the heat and cool slightly before stirring. Stir vigorously and steadily with a clean whisk.

Step 10

Pour the now infused-syrup into an air-tight container.

Step 11

Label clearly, and store up to one week in a dark, cool place. If the infused syrup does separate or crystallize, don’t worry, it can easily be mixed up again by simply stirring, and can be reheated gently, as needed.

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