This lovely vegan cannabis-infused curd is made with juicy and slightly tart raspberries for a delicious toast spread or yogurt enhancer.Jump to Recipe
A cannabis curd for raspberry lovers
I’ve always been the lone raspberry lover in a house full of haters. If you also love puckering raspberries, then this is for you!
This recipe is
- Quick and easy to do
- Great for a Wake & Bake
Here another great raspberry recipe!
Great ways to use raspberry curd
This cannabis-infused raspberry curd is great as a garnish for
- Silky vegan yogurt
- Smearing on toast
- Waffles and pancakes
- Smoothie bowls
You could also add 2 tbsp of cornstarch to this recipe and use it in a funky raspberry meringue pie or as a cake filling.
You can also estimate the potency of your edibles by using my THC calculator.
Vegan Weed Raspberry Curd
- 400g (3 cups) frozen raspberry
- 125g ( 1/2 cup) water
- 175g (3/4 cup) white sugar
- 35g (1/4 cup) cornstarch
- 70g (1/4 cup) lemon juice
- 58g (1/4 cup) vegan butter
- alcohol-based cannabis tincture depending on your potency preferance
- Put the frozen raspberries and water in a saucepan. Heat on medium-low heat until the raspberries lose their shape and are mostly liquid.
- Strain the mixture through a fine sieve to remove the seeds. Press the mixture against the side fo the sieve with a spatula to collect the most juice.
- You should end up with 1.5 cups of raspberry juice. Complete with water if this is not the case
- In another saucepan, whisk together the sugar and cornstarch.
- Add the lemon juice and raspberry juice slowly while whisking to avoid lumps.
- Cook on medium heat while whisking until it starts to bubble.
- Remove the saucepan from the heat and add the margarine and cannabis tincture while stirring until homogenous.
- Cover the mixture with plastic wrap to contact, making sure that the wrap touches the whole surface of the curd. Refrigerate.
- Once cold, stir with a spoon until the curd is “looser” and transfer it into a container.
- I like to dose this recipe with 10mg of THC per 1/4 cup of curd.
- Keep this raspberry curd in the fridge for 1 to 2 weeks, or in the freezer for up to 6 months.
Sensitivity to changes in tincture: No. Add as much or as little cannabis tincture as you want
Type of infusion: Alcohol-based tincture
Dosing method: batch-dosed
This is my personal perception when made at a potency of around 10mg of thc per 1/4 cup of curd.
Sober version: remove completely the cannabis tincture for a family-friendly curd.
Always clearly label your edibles, keep them out of reach of children and pets, and don’t eat more than you can handle.