Robyn Griggs Lawrence, Author, The Cannabis Kitchen Cookbook and Co-Founder, Cannabis Kitchen Events
Robyn will be in the Denver/Boulder-area this 420 Weekend for Cannabis Kitchen Events’ Interactive Earth Day Brunch.
It’s rhubarb season – the perfect time for this refreshing “mocktail.” If you don’t want to go through the hassle of infusing coconut sugar with cannabis and have access to water-soluble powder or liquid at your local dispensary or retail store, you can simply add a packet to the shaker just before shaking instead.
¼ cup rhubarb simple canna-syrup (recipe follows)
Ice
5 large mint leaves, plus more for garnish
¼ lime
Shaker
Muddler (optional)
Lime slice
Freshly grated nutmeg
Sparkling Water
Fill shaker half full of ice. Add 5 large mint leaves and crush against bottom of shaker using a muddler (if you have one), a pestle or the back of a spoon.
Add ¼ cup simple syrup and juice of ¼ lime.
Shake until chilled. Strain into glass. Add ice. Top with sparkling water.
Garnish with mint, slice of lime and a pinch of freshly grated nutmeg.
Rhubarb Simple Canna-Syrup (Make ahead):
1 cup chopped rhubarb
1/4 cup cana-coconut sugar (recipe follows)
1/4 cup water
Ground cardamom
5 mint sprigs
1 lime wedge
Strainer
Combine all ingredients in a saucepan and bring to a gentle boil. Simmer until rhubarb is soft and thick, about 10 minutes.
Pour through strainer to catch big chunks. Let cool to room temperature. Pour into labeled container and refrigerate.
Canna-Coconut Sugar
¼ ounce
1 cup coconut sugar
100-proof vodka
Baking dish
Mason jar
Preheat oven to 250 F.
Place cannabis in small baking dish and heat in the over for 30 minutes.
Remove baking dish from oven and lower temperature to 200 F.
Once cannabis has cooled, place in Mason jar and pour vodka over it to cover. Screw lid on tight and shake jar every 5 minutes for 20 minutes.
Line strainer with cheesecloth and strain vodka into a bowl.
Place sugar into small glass baking dish. Pour cannabis vodka over sugar. Heat in oven for about 45 minutes, stirring well ever 10 to 15 minutes, until all the liquid has been absorbed.
When sugar turns amber, remove from oven and let cool.
Store in labeled airtight container.
Robyn Griggs Lawrence, author of The Cannabis Kitchen Cookbook
