Photo by Povy Kendal Atchison

You may have depended on your local dispensary for cannabis-infused edibles, but this weekend, get bold. Make your own pot edibles with a simple recipe for cannabis infused coconut or olive oil.

This recipe comes courtesy of “The Cannabis Kitchen Cookbook: Feel-Good Food for Home Cooks,” a collection of delectable marijuana-infused dishes compiled by Robyn Griggs Lawrence, a Colorado-based lifestyle journalist and advocate of marijuana law reform.

Cannabis-Infused Coconut or Olive Oil
Recipe by Andie Leon/The Cannabis Kitchen Cookbook

Andie Leon enjoys the simple physical effort of using a potato masher to press sugar leaves into water and oil for this low-tech, low-stress method of infusing oil. “When you put your energy into that mashing, you enhance the oil with your energy,” she says. Andie’s method of simmering the cannabis in water softens the plant material, making it easier to strain later, and pulls out chlorophyll and terpenes that can mess with the oil’s flavor and color. Andie uses cannabis flowers for stronger oil and sugar leaves for milder fare. She always infuses with her favorite cultivars, Sour Diesel and Kryptonite, when she can find them grown organically, but it’s more important to her that the cannabis be organic. Just as she chooses only the freshest, healthiest foods for her restaurant, Andie uses only the best organic cannabis when she cooks for herself, friends, and catering clients. Make no mistake; this oil is potent. A little goes a long way.

Ingredients:  

Yields about 5 cups

1. cup spring water
8–10 ounces organic cannabis trim, finely ground
5 cups organic coconut, grapeseed, or extra-virgin olive oil
Fine mesh strainer
Cheesecloth
Airtight glass jar

In a large pot, combine cannabis and water.

Over very low heat, press down on cannabis with a potato masher to extract a dark brown liquid. Simmer until water evaporates, about 5 minutes maximum.

Add oil and simmer at very low temperature for 4–5 hours.

Line a fine mesh strainer with cheesecloth and place over a bowl, wide-mouth jar, or measuring cup. Twist cannabis with cheesecloth, squeezing out every last drop of oil. Compost cannabis solids.

Transfer oil to a clean clear or dark bottle or jar with a lid or cork. Label with the type of oil and date. Store in a cool, dry place for up to a year.

Please note that THC calculations for these recipes were made based on the assumption of 10 percent THC in the plant. That’s used as a standard, but your chances of growing or buying cannabis with 10 percent THC are extremely low. These calculations are for comparison purposes only. The potency of the material you use is the most important indicator of how a recipe will affect you.

Enjoy this recipe responsibly, and pick up “The Cannabis Kitchen Cookbook” today online or through your favorite retailer.

Originally posted 2017-02-18 23:10:38.