Infused Raspberry Puree is fantastic for any time of day- breakfast, lunch, or dinner. Try it with yogurt in the morning, combined with vinegar to make a salad for lunch, as a garnish for game meats, or as a spread for your next cheese board. So many uses – your imagination is the limit!
Why make edibles?
Why spend so much time and energy making edibles when you could just roll up a joint? Sure, smoking is a faster delivery method, but it’s not for everyone. Many people can’t smoke for medical or housing reasons, and still want to get the benefits that come with consuming cannabis. Edibles are discreet; no one has to know you’re consuming if you don’t tell them!
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Additionally, edibles are a fun way to switch up your consumption methods even if you love to smoke. They give your lungs a break, give you a unique cannabis experience, and let you exercise your culinary creativity.
Common edible mistakes
- Don’t eat too much at once. Unlike smoking, which delivers almost instant effects, edibles can take up to 90 minutes to kick in. An edibles high is much longer and more immersive than smoking, so take your time and eat a small portion. When it kicks in, you’ll be glad you did!
- Always clearly label your edibles. Serving edibles at your next get-together is every stoner’s dream come true – but not everyone wants to get high, so make sure you clearly label any and every infused dish you serve.
- Keep your edibles stored out of reach from kids and pets. Curious minds may want to try your sweet treat – but THC isn’t good for kids or animals.
Making cannabis oil
Cannabis oil is a great way to make edibles – it’s straightforward to make, keeps well in the fridge, and a few drops can add a cannabis boost to any dish you’re creating. Once you’ve made it, it’s quick and easy to make again.
Since THC and CBD are fat-soluble, and your endocannabinoid system is fat-based, using cannabis oil helps your body absorb the beneficial compounds (and can get you high faster.) Making the oil in advance means you’re always ready to make an edible when the mood strikes.
The importance of decarboxylation
Admittedly, making edibles takes preparation. You have to make the cannabis oil and before you do that, you have to decarboxylate your weed. But this time is an investment into your future high – skipping steps to save time means you’ll end up with a disappointing final product.
Decarboxylation is the crucial step to making edibles that knock your socks off. The cannabinoids you know and love, THC and CBD, don’t exist in the raw plant. Instead, their acidic precursors, CBDA and THCA, are abundant. Decarbing the process that converts the acidic cannabinoids into their neutral forms. When you roll a joint or a blunt, your lighter does the decarb work for you. But when you’re making edibles, this is a step you don’t want to miss. (If you don’t have the time to decarb, try a decarb machine to make the process easier.)
How strong is your cannabis infusion?
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Note: If you have a store-bought cannabis oil or isolate already, you can skip this step.
- In a saucepan combine raspberries, maple syrup and water and bring to a simmer over medium heat. Reduce heat to low and simmer until raspberries become aromatic, and are breaking apart, about 10 minutes.
- Remove mixture from heat and cool to room temperature.
- Once cooled, transfer raspberry mixture to a blender and add cannabis oil. Puree mixture on high to emulsify and strain through a fine-mesh strainer.
- Use immediately or transfer to an airtight container and refrigerate for up to one week.
Chef Jordan’s tip
I enjoy using this puree cold, right from the refrigerator. Butter will coagulate in the refrigerator, create a lumpy texture in the purée, and the cannabis will not be properly emulsified and distributed into the raspberry mixture. Avoid saturated fats (butter and coconut oil) in this recipe and stick to oil that is liquid at room temperature.