This lovely vegan cannabis-infused curd is made with juicy and slightly tart raspberries for a delicious toast spread or yogurt enhancer.

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

• Delicious
• Colorful
• Quick and easy to do
• Great for a Wake & Bake

Here another great raspberry recipe!

Raspberry and yogurt vegan muffins

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.

Print

Vegan Weed Raspberry Curd

this tart raspberry curd is the perfect garnish for raspberry lovers.

Course Breakfast

Cuisine American

Keyword batch-dosed, raspberry, tincture based

Prep Time 5 minutes

Cook Time 10 minutes

Servings 3 cups

Ingredients

Raspberry juice

• 400g (3 cups) frozen raspberry
• 125g ( 1/2 cup) water

Curd

• 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

Instructions

Raspberry juice

• 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

Curd

• 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.
• Enjoy.

Notes

• 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.

Info Infusion

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

Taste: light

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.

Did you try this recipe?

Don’t be shy and let me know how it went! You can even leave a comment below and share a picture on Instagram with the hashtag #loudbowlblog.