Vegan Weed Raspberry Curd
this tart raspberry curd is the perfect garnish for raspberry lovers.
batch-dosed, raspberry, tincture based
( 1/2 cup)
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.
Vegan Weed Raspberry Curd - https://loudbowl.com/cannabis-vegan-raspberry-curd/ - May 23, 2020