Sometimes, we just need a sugar boost. And infusing it with cannabis is a great way to keep that sugar high relatively balanced!
Last week we introduced a number of Women in Weed as well as our first monthly feature, the lovely Angelina Blessed, who talked a lot about all of the infused sugary treats available on the grey market and her work towards creating less sugar-filled alternatives. But, of course, everything in moderation, and infused sugar can be incorporated into all kinds of recipes, healthy and otherwise. You’ll have to make a cannabis-infused alcohol tincture to start, though, so if you missed that recipe last week, make sure to look at that first.
- Alcohol based cannabis-infused tincture
- Granulated sugar
- Mixing bowl
- Measuring cups & Spoons
- Baking sheet
- Optional: sugar/candy molds
- Place 1 cup of granulated sugar in a mixing bowl and add 1 tablespoon of tincture. Mix well to fully blend; expect the mixture to be grainy.
- Spread the mixture onto a baking sheet pan in a thin layer and bake at 200 degrees for 30 minutes. This step is essential as it evaporates the alcohol from the sugar.
- Remove from oven and allow to cool completely. Expect the sugar to be in clumps.
- Place clumped sugar in a sieve and press through with a spoon to re-granulate the sugar.
- Place sugar in an airtight container for storage.
Use cannabis sugar in any way you would use regular sugar, with the same dosage in mind as your homemade tincture. Add it to coffee, drinks, and edibles of all kinds—like the fresh spring recipe we have planned for tomorrow. Let us know if you try this cannabis sugar recipe and how you use it, and especially if you incorporate it into tomorrow’s surprise spring recipe!