Subscriptions - Maximum Yield Cannabis USA November/December 2020 | Page 98

baking a fool
OF MYSELF
by Watermelon
EQUIPMENT NEEDED
• Cookie sheet
• Tongs or spatula
• Parchment paper
• 3 medium-sized (16 ounce) jars with lids and labels
• 3 smaller-sized (8 ounce) jars with lids and labels
• Strainer or cheese cloth
INGREDIENTS
• Trim, leaves, or other low-grade cannabis
(a cookie sheet full. Coarse and unchopped)
• 8 ounces of three liquors of your choice
(example: rum, whiskey, and black Sambuca)
INSTRUCTIONS
1. Preheat oven to 220°F
2. Cover the cookie sheet with a sheet of
parchment paper.
3. Assemble all trim, leaves, and other lowergrade
cannabis onto the parchment paper
to fill the cookie sheet.
4. Toast for one hour, turning the cannabis trim
and rotating the pan every 20 minutes.
5. Let cool completely.
6. Once cooled, stuff the toasted weed
menagerie into the three medium-sized jars,
filling each up to ¾ full.
7. Pour 8 ounces of each liquor into its clearly
labeled jar, tighten the lid, give it a shake,
and move on to the next one.
8 Store these jars in a warm spot to help the
infusion process, giving them a shake once
a day (twice if you’re crazy like me).
9. Four to seven days later, after giving them
their last shake, strain off all plant matter.
10. Transfer those beautiful new infused liquor
extractions into smaller clearly marked jars.
CANNABIS
INFUSED
LIQUOR
TOPPINGS
SERVING
You are now ready to top a banana cream pie
with rum-infused whip cream. Warm
up some whiskey infused maple
syrup to top of waffles. Or
simply pour a capful or
two of infused black
Sambuca over a
bit of vanilla ice
cream. Let your
imagination
run wild!
PREP TIME: 10 minutes
COOKING TIME: 1 hour
INFUSING TIME: 4 to 7 days
SERVINGS: Yes!
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Maximum Yield