Canna Infused Sugar :
Ingredients
Dried canna flower or your preferred canna extract
120ml high-proof alcohol, do not use IPA !!
100g granulated sugar
METHOD
Roughly grind/chop your canna flower to a coarse consistency. Spread it out on a baking tray lined with baking paper and bake at 120°C F for 35-40 minutes. You can also decarb your extract in a shot glass in the oven at 120°C . Make sure your temperature never exceeds this limit.
Reduce the oven heat to 90°C. Transfer your decarboxylated flower/Extract to a jar and cover with alcohol. Screw the lid on the jar, making sure it is tight and secure.
Flower : Shake the jar every 5 minutes for 20 minutes total. Strain the liquid through some cheesecloth into a clean bowl. Discard the solid plant matter.
Extracts :Shake the jar until your extract is fully dissolved .Strain the liquid through some cheesecloth into a clean bowl
Mix sugar into the strained alcohol solution. Spread evenly into a glass baking dish. Bake at 90°C stirring regularly until the alcohol has evaporated and the sugar has a golden colour
You have successfully created your own Canna Infused Sugar
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