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Cannabis Pineapple Punch

  • Cannabis Tincture

  • 1 gram high-quality cannabis flower

  • 100 milliliters Everclear

  • Pineapple Punch

  • 3 cups pineapple juice, very cold

  • 1/3 cup Maraschino cherry juice, very cold

  • 1/3 cup gin, very cold

  • 2 teaspoons Cannabis Tincture (above)

  • 2 cups club soda, very cold

  • 1 cup Sprite, very cold

  • 6 scoops rainbow sherbet (or your favorite sherbet, ice cream, or sorbet)

  • Lemon or lime wedges, for serving

  1. Heat the oven to 245°F.

  2. Break up the cannabis flower into smaller pieces using your hands to expose more surface area to the heat; the pieces should break off like florets of broccoli.

  3. Bundle the broken-up flowers in parchment. Wrap this parchment pouch in foil or place it in an airtight, oven-safe silicone bag (I use Stasher). Place in a small baking dish. Bake for 25 to 30 minutes. (After 20 minutes, roughly 70% of the THCA will have been converted to THC; after 30 minutes, 80%. If this is your first time making edibles, I’d recommend a cook time that’s on the lower end of the range.)

  4. Remove the sheet pan from the oven and let the flowers cool to room temperature.

  5. Add the Everclear to a whipped cream canister with the decarbed cannabis flower. Release one charge of nitrous, according to the manufacturer's instructions, and let sit for 30 minutes before releasing the top of the canister. Strain the cannabis flower from the Everclear tincture. (Some cannabinoids remain in the flower—use it in a butter or oil infusion.)

  6. Pineapple Punch

  7. In a large punch bowl, mix the pineapple juice, Maraschino cherry juice, gin, and Cannabis Tincture.

  8. Just before serving, top with the club soda and Sprite, and scoop in the rainbow sherbet. (Alternatively, you can scoop the sherbet into individual glasses, and top with the punch.) Serve with lemon or lime wedges for everyone to squeeze into their glasses.

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