Step 1

First, decarboxylate the cannabis: Preheat the oven to a steady 245ºF. (Use an oven thermometer to monitor the temperature and adjust the heat as needed.)

Step 2

Coarsely grind the cannabis flower, then spread it evenly over a parchment-lined baking pan.

Step 3

Cover tightly with aluminum foil, crimping the edges shut. Bake for 40 minutes, shaking the tray lightly midway.

Step 4

Let the pan cool to the touch before removing the foil, then lightly mist the baked cannabis with Everclear in a small spray bottle.

Step 5

Bring 1 cup of water to a boil a small pot. Turn off the heat and add the sugar, lecithin, and corn syrup, stirring until fully incorporated (the addition of corn syrup helps to prevent the sugar from crystallizing).

Step 6

Return the heat to a low simmer, using a candy thermometer to keep an eye on the heat range, ensuring it stays as close as possible to around 170ºF.

Step 7

Mix the baked cannabis into the syrup* and continue to simmer on low for 20 minutes, covering the pot again after the first 5 minutes. Let cool and steep for an hour (or more).*Here’s where you can get super creative and add other flavors to your syrup- ginger root and lemon are my personal favs. This basic recipe is really fun on its own, as it keeps the unique herbal taste of the weed you start with (which I love personally) and is a new flavor to play with when adding to foods and drinks.

Step 8

Using cheesecloth and a mesh strainer, strain the solids out of the syrup. Store in an air-tight glass container and mark clearly as containing cannabis, the potency amount in mg’s per serving, and the serving amount. Keeps for up to a month in the fridge.

Step 9

Measure out 2 tbsp cannabis simple syrup into a collins glass. Add 8 oz. of sparkling water, stir. Top with ice and enjoy!