Recipe: Cannabis berry gummies

If you happen to have or know how to make cannabis tinctures and/or oil, you can turn almost any staple food into a cannabis-based edible. Of all the foods I've tried, my favorites are gummies and chocolate.
Luís Narciso recipe*

For starters, the gummy bears are small and easy to eat, they don't get dirty and you can prepare them with countless flavors. And since they're made with cannabis oil, you can adjust the potency to your needs: high, delicate, subtle, or anything in between.

INGREDIENTS:

50 ml of water
200 ml red fruit juice to taste, no added sugar
50 ml apple concentrate
50 ml of rice jelly
2 tablespoons of agar in powder
1 tablespoon of cornstarch

Which cannabis extract to use?

Cannabis gummies are made with cannabis oil. This results in high levels of potency without much of the strong “herb flavor” that usually accompanies food. However, the extract you start with will further increase or decrease the “undesirable” “green” taste. There are two main options when it comes to your initial statement.

– Starting with dye (good method)

It requires tincture, which is easier to make than oil. However, gummies made with this method will taste more “green”. In addition, you will still have to turn the tincture into oil. The oil also comes from a tincture, but the way it is made makes all the difference.

– Starting with cannabis oil (best method)

Well-made cannabis oil contains very little green matter, so the taste is much more pleasant. If you have cannabis, time and patience, I recommend making gummies with pure cannabis oil.

Preparation:

Mix the water well with the agar and the starch in a glass. Reserve.

if you use dye, use 25-50ml for this proportion and reduce the molasses in a heavy-bottomed pan over low heat. Then add the juice with the sweeteners and bring to a boil for another 6 minutes on low heat.
Remove from the heat, add the mixture of agar and starch and bring to a boil over low heat for a further 3 minutes, stirring constantly.

if you use oil, use 7 to 14 drops. Add them at first too, but then boil together with the juice and sweeteners for 6 minutes. Remove from the heat, add the mixture of agar and starch and bring to a boil over low heat for a further 3 minutes, stirring constantly.

Pour into the molds on a stable base to put in the fridge.
Unmold after 2 hours. Store in an airtight container in the fridge for up to a month.
____________________________________________________________
*From an early age, Luís Narciso was passionate about cooking. Among her cooking books and magazines, her first home experiences were a close influence of her grandmother or of leading professional cooks, such as her friend Marco Fonseca's mother, whom she watched in her day-to-day cooking and work. In 2003, he joined the Food Production course at ESHTE (Escola Superior de Hotelaria e Turismo do Estoril), where he acquired technical knowledge and especially the opportunity to do an internship at the Macrobiotic Institute of Portugal (IMP), where he confirmed his fascination with the dynamics of nutrition and the human organism, through vegan cuisine, with nutraceutical principles and ancestral holistic practices, aimed at physical, mental and spiritual balance. She took the Macrobiotics course at IMP and 2016 opened a 6 Senses online pastry shop — healthy, personalized and market-oriented gluten-free and macrobiotic. He is currently a student in the field of health through cannabis and cannabinoids, aromatherapy, superfoods such as cocoa, and "gut healing", in order to regulate and optimize the nervous, endocannabinoid, digestive and intestinal flora systems, with the introduction of foods fermented and probiotics in the diet, with notable benefits for health and physical well-being in general.

____________________________________________________________________________________________________

____________________________________________________________________________________________________

What do you do with €3 a month? Become one of our Patrons! If you believe that independent cannabis journalism is necessary, subscribe to one of the levels of our Patreon account and you will have access to unique gifts and exclusive content. If there are many of us, we can make a difference with little!

Louis Narciso

More postsBiography

* From an early age, Luís Narciso was passionate about cooking. Among her cooking books and magazines, her first home experiences were a close influence of her grandmother or of leading professional cooks, such as her friend Marco Fonseca's mother, whom she watched in her day-to-day cooking and work. In 2003, he joined the Food Production course at ESHTE (Escola Superior de Hotelaria e Turismo do Estoril), where he acquired technical knowledge and especially the opportunity to do an internship at the Macrobiotic Institute of Portugal (IMP), where he confirmed his fascination with the dynamics of nutrition and the human organism, through vegan cuisine, with nutraceutical principles and ancestral holistic practices, aimed at physical, mental and spiritual balance. He took the Macrobiotics course at IMP and in 2016 he opened an online pastry shop 6 Sentidos — healthy, personalized and gluten-free and macrobiotic-oriented. He is currently a student in the field of health through cannabis and cannabinoids, aromatherapy, superfoods such as cocoa, and "gut healing", in order to regulate and optimize the nervous, endocannabinoid, digestive and intestinal flora systems, with the introduction of foods fermented and probiotics in the diet, with notable benefits for health and physical well-being in general.

• Louis Narciso

  https://cannareporter.eu/author/luisnarciso/

  hempanadas
• Louis Narciso

  https://cannareporter.eu/author/luisnarciso/

  Grain rolled with herbs
• Louis Narciso

  https://cannareporter.eu/author/luisnarciso/

  Recipe: Lemon Cannarons