Infused Simple Syrup
The most useful bottle in an infused kitchen. It goes into coffee, lemonade, iced tea and cocktails, and because you do the math once and write it on the label, every drink after that is already dosed. The syrup itself is two ingredients; the discipline is the label.
By Canabee Kitchen
Photo by Annie Spratt on Unsplash
Ingredients
Makes 20 servings, about 100 mg THC in the whole batch
Instructions
- 1
Dissolve the sugar
Warm the sugar and water in a small saucepan over medium heat, stirring, just until the liquid turns clear. Do not boil it; you are dissolving, not reducing.
5 min - 2
Cool it down
Take the pan off the heat and let it sit until it is warm rather than hot, about ten minutes. Tincture added to a hot syrup loses potency and, if alcohol based, flashes off.
10 min - 3
Stir in the tincture and lecithin
Add the tincture and lecithin and stir for a full minute until the syrup looks uniform. Lecithin is what keeps the dose from settling to the bottom of the bottle.
- 4
Bottle and do the math once
Pour into a clean bottle. This makes about 20 tablespoons; with 100 mg in the bottle that is 5 mg per tablespoon. Write that on the label and date it. Keeps three to four weeks in the fridge.
Tips from the kitchen
- Shake the bottle before every pour. Even with lecithin, a stir keeps the dose honest.
- Want a gentler bottle? Use 50 mg of tincture for 2.5 mg per tablespoon, the classic starting dose.
- One tablespoon sweetens a tall glass of lemonade or iced coffee. Half a tablespoon suits a cocktail.
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Read next
The technique and the math behind this recipe.
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