Cannabis has been coming back into its rightful and honorable place as sacred plant medicine, after having been outlawed for most of the 20th century in most of the world. It has begun its slide towards decriminalization and/or full legalization (9 states plus DC and counting!) in earnest. To celebrate, we want to provide you with a lovely suggestion on how to enjoy your probiotics and cannabinoids at the same time!
You can use almost any bud, from top-shelf flower to old shake. Edibles like this recipe are a great way to use trim (leaves and stems other than the flower, which still have a good amount of trichomes, the sticky resin which contain the active ingredients). Near zero waste! The syrup I made used some old trim for which I did not know the THC content, so I had to estimate that. 
This cannabis-infused syrup can be used as a sweetener for cocktails, a way to relax with a cup of hot tea, or really any recipe calling for sugar, including making a secondary fermented cannabis kombucha!
♪ Just a spoonful of medicine helps the sugar go down! (wait, is that how it goes?) ♫
You can customize the potency of the syrup to your liking. Try out our handy canna-calculator below.
Notes & Assumptions
- Cannabis is legal in your state or jurisdiction, and/or it is legal for you to consume (you are over 21 and/or have a medical registration card to legally possess).
- To maximize the effects, decarboxylate cannabis plant matter first (by low roasting) before making edibles with it. This converts THC-A into THC and increases the psychoactive effect significantly. Decarboxylation is not necessary if you are beginning with oil or concentrate.
- It is believed that extraction efficiency (the rate at which cannabinoids and terpenoids are retained) is 50% for fat-based infusions (THC levels drop from plant form to syrup by 50% during the infusion process). We hold the same assumption for this syrup-based infusion. Calculations incorporate this assumption.
- 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 (we like this brand)
- 13g cannabis trim (assumes 3% THC potency, for 10mg THC per 8 oz. of finished kombucha-- see calculator below to modify potency)
- Preheat oven to 225F.
- Spread cannabis on an even layer on a baking sheet lined with parchment paper. Break into small nuggets or roughly chop.
- Bake for 45 minutes.
- Remove from oven, let cool.
- 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 30 minutes.
- Stir in vegetable glycerin. Reduce heat to low and cook 10 minutes.
- Turn off heat and let mixture cool.
- Strain through cheesecloth into a heat proof mixing bowl. Let syrup cool down and drain from solids, about 30 minutes.
- Squeeze cheesecloth into a ball to extract last drops of syrup.
- Store syrup in a tightly sealed glass container in the refrigerator OUT OF THE REACH OF CHILDREN. Lasts up to 3 months.
- Cooking with Cannabis: Delicious Recipes for Edibles and Everyday Favorites. Wolf, Laurie.
How to Calculate Edible Potency, keytocannabis.com. Accessed Mar. 12, 2018.
How to calculate THC dosage in recipes for marijuana edibles, thecannabist.co. Accessed Mar. 12, 2018.
- Dosing Homemade Cannabis, Cooking with Cannabis, Part 4. Leafly.com