Summer is back in full swing! This means more barbecues, pool parties, and social gatherings. With Labor Day sneaking up on September 2nd, it’s never too early to get a jump on planning. Looking for a way to infuse your shindig with some extra fun? We have several wonderful recipes that will keep your guests coming back for more!
Many people avoid making their own edibles because they worry they don’t know what they’re doing and might waste their tasty weed products, but I’m here to tell you this couldn’t be farther from the truth. I’m a 31 year old bachelor with all that entails, and even my basic cooking skills are more than enough to infuse edibles to my heart’s content. Still don’t believe you can do it? Don’t take my word for it, grab yourself a stick of butter and a gram of concentrate. Heat the butter on low in a saucepan, drop in the concentrate, stir until it dissolves, and then remove from the heat. Done! Now you have cannabutter you can use in any recipe calling for butter. This is how I make cookies, brownies, garlic bread, and stir-fries. The same exact process works for any oil or fat you wish to infuse, including sesame, olive, and vegetable oil. Looking for a best estimate for number of milligrams of THC now in your oil/fat? Take the percent THC of the concentrate and move the decimal one place to the right: a gram of wax or shatter with 80% THC has roughly 800 milligrams of THC. This means your edibles are going to be much more potent than the ones you get in your local dispensary, and buying a single gram of concentrate can be much more economical to produce 800 milligrams of edibles as opposed to buying eight separate 100 milligram packages of edibles (the equivalent to the amount in that lone gram of concentrate). You can vary the concentration by increasing or reducing the amount of concentrate added. Just be careful to keep track how much you put in. But this is just the very simplest method. Now let’s expand your homemade edible horizons with some summer friendly recipes!
This time of year, when I get back home from walking the dog in the heat, nothing cools me off better than a popsicle. These delicious infused watermelon popsicles really hit the spot, and they’re super simple to make. Take 2 tablespoons of your favorite tincture or cannabis beverage (like our MarQaha FlasQs! on sale Tuesdays and Saturdays), add it and 4 cups of crushed watermelon and an additional 1.5 tablespoons of lime juice into a blender, and then blitz it until the mixture is smooth. Now all you have to do is pour the mixture into popsicle molds and freeze for twelve hours. That’ll leave you with 8 popsicles worth of adult summer fun. Not the biggest watermelon fan? Sub another of your favorite fruits. 2 tablespoon of tincture not potent enough for you? Toss in a couple more. No popsicle molds? An ice cube tray and toothpicks will do in a pinch. Customize to your heart’s content. Personally my favorite is making these with mangoes, lime juice, and a dash of Tajin for some sweet and spicy action.
Don’t have much of a sweet tooth? How about we put some infused condiments in your mitts and see what kinds of barbecued mayhem we can get ourselves into! Let’s start off with a tasty homemade infused honey. Honey for savory edibles? I understand your skepticism, but with honey as a building block we can make several other infused condiments as well. Infusing honey is a little more work intensive than infusing oils and butters with concentrate, but it’s still nothing crazy, you just have to decarboxylate some bud. Grind up some nugs of your fave strain and spread it out on a baking sheet lined with parchment paper. Then Leafly recommends you “Preheat your oven to 245ºF. Place cannabis on a non-stick, oven-safe tray. Insert the tray into the oven and set a timer for 30-40 minutes….Every 10 minutes, gently mix the buds with a light shake of the tray to expose the surface area…equally.” Once decarbed, combine the honey and bud in a double boiler (indirect heat ensures you don’t cook off all the THC at higher temps) for 40 minutes without bringing it to a boil. Afterwards, strain the decarbed bud out using cheesecloth and voila! Weed honey!
Alright now hang in here, because with the honey we can now make an infused honey mustard, ketchup, and barbecue sauces. All of the above recipes, courtesy of Leafly, are fairly simple and delicious. The only substitution I might recommend is replacing the ½ cup brown sugar in the BBQ sauce with your infused honey rather than having to go and make cannabutter. And if you’re feeling brave enough to try out some oil infusions, you can make yourself some mayonnaise or some Green Goddess salad dressing. Infused pork ribs for your next backyard get together, anyone? Get some Green Goddess on a summer salad, whip up an aioli with the mayo for your BBQ chicken sammies, make a coleslaw, or dip your burgers and fries in our adult ketchup. Now you’ve got yourself a real party! And once everyone is all fat and happy, you can spring your scrumptious Raspberry Lemon Budcakes on them for a dessert that’s sure to leave you in a food coma.
Any questions about infusion techniques? Swing through Elements Boulder and ask one of our knowledgeable budtenders. Virtually every single one of us has experience making edibles, and some of us even consider ourselves homemade infusion enthusiasts. Infusiasts, if you will.
Get lit with these recipes and have some fun in the sun! Stay tuned for more seasonal recipes in the fall!