For thousands of years humans have been consuming honey for its delicious taste, as well as its nutritional and medicinal value. Couple the antibacterial and antifungal properties of honey with cannabis to add a tasty tool to your wellness arsenal.
This cannabis-infused sweetener is perfect for adding to smoothies, teas, or even our ooey gooey chicken wings.
Store some of the honey at room temperature for short-term use, and keep larger amounts in the fridge where it seems to keep indefinitely. Unfortunately we can’t provide an exact shelf life, as ours always gets gobbled up long before it goes bad!
You can find sunflower lecithin online or at your local health food store.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
2 cups honey
1.5 tbsp sunflower lecithin
Seal the cannabis tightly in a 10” x 10” square of cheesecloth.
In a heatproof mason jar, combine the honey, sunflower lecithin and cannabis satchel. Seal the jar and place into a water bath on low heat, about 185°F (use a thermometer placed inside a pot of water on a burner to track the temperature, or better yet, use a sous vide machine).
Once the honey is warm, periodically shake the jar and check the lid to make sure pressure isn’t building. If it is, carefully burp the jar and tighten the lid again. Protect your hands by using oven mitts.
After 8 hours, use a pair of tongs to remove the cannabis satchel from the honey. Squeeze as much out as you can with the tongs.
Store in the fridge or in a cool dark place.
Notes: You can cook this mixture for up to 24 hours – the longer you cook it, the more potent it will be.
Yields approximately 2 cups of honey.