Lemonade from scratch is a real treat, and you can heighten your enjoyment by making a refreshing batch with cannabis-infused simple syrup. If you like, double the syrup recipe and keep it in your fridge—it’ll be waiting for whenever you get a craving. Very handy.
You can also make limeade, if that’s more up your alley, or a super chill granita: freeze the mixture in a 9×13” baking pan, then run the mix through your food processor for a highly refreshing treat.
The coconut oil I used was infused with the Sweet Island Skunk strain, grown by my buddy, Lee. This particular strain never lets me down, bringing energy, clarity and focus—never too “buzzy.” It also makes me talk a lot. Some say too much, but they are wrong.
- 1 cup sugar
- 1 cup water
- 2 tablespoons canna-coconut oil
- 2 teaspoons liquid lecithin, optional*
- 1 cup lemon juice
- 1 lemon, thinly sliced
- 3 cups cold water
- Handful of Blueberries
- In a medium saucepan, heat the sugar, water and lecithin until the sugar dissolves. Over low/medium heat, whisk in the canna-coconut oil until it becomes emulsified. You can’t really “over” mix. Allow to cool.
- Place the juice and the cooled simple syrup in a pitcher. Stir.
- Add the cold water, then whisk again.
- Chill until thoroughly cool.
- Before serving, add the lemon slices and blueberries to the pitcher. If you’re interested in a slushy version, put the mixture in a blender before serving. Add a few sprigs of fresh mint if you’re really feeling zesty.
*Lecithin acts as an emulsifier, ensuring the oils mix with the liquids. You don’t need it, but if you choose to include this ingredient, simply whisk vigorously before serving.