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Special equipment: saucepan, fine-mesh strainer
This lip-smacking curd is perfect served cold on a warm summer day. Enjoy it on toast, with granola, toasted nuts and seeds, or just straight out of the jar for a tart treat.
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Why make edibles
Making homemade edibles takes longer than rolling a joint. But if you have the time and energy, it’s fun to roll up your sleeves and let your creativity take the reins in the kitchen. Even if you enjoy smoking, edibles are a delicious and discreet way to give your lungs a break and switch up your cannabis consumption routine. An edible high is different from smoking; a long-lasting, full-body experience that you can’t get with a bowl.
Additionally, there are many people who enjoy cannabis but, for one reason or another, can’t smoke. With edibles, you can consume anytime, anywhere, without smelling like weed or worrying about getting caught with a joint.
But not every dish has to be infused with cannabinoids to be infused with cannabis. Cannabis terpenes provide most of the flavor and taste of cannabis, and they may also contribute to the entourage effect – meaning they may alter the way THC or CBD affect us when taken together. When taken alone, terpenes still have their own benefits, like limonene’s reputation to have an uplifting effect, but they definitely won’t get you high.
Ingredients
- 12
limes, zested and juiced
- 0.75 cup
coconut or almond milk
- 0.5 cup
monk fruit extract or coconut sugar
- 1 tbsp
potato or corn starch
- 1
drop Limonene (see tips)
- 1
drop (natural) food coloring (optional)
- 12
limes, zested and juiced
- 175 ml
coconut or almond milk
- 125 ml
monk fruit extract or coconut sugar
- 15 ml
potato or corn starch
- 1
drop Limonene (see tips)
- 1
drop (natural) food coloring (optional)
Instructions
- In a saucepan combine lime zest, lime juice, coconut milk, sugar and starch and warm over medium/low heat. Whisking often, cook until mixture is thick, about ten minutes.
- Place the strainer over a bowl.
- Remove mixture from heat and strain, using the back of a spoon to push all of the curd into the bowl. Add terpenes and food coloring and whisk well to combine.
- Cool to room temperature and transfer to the refrigerator for at least eight hours. Remove and enjoy immediately or store in an airtight container in the refrigerator for up to three days.
Chef Jordan’s tips
- Terpenes are very potent, and can even be irritating to the GI tract if taken in large doses. Always add the smallest amount possible, mix well, and taste your food and beverage as you go – you can always add more!
- Can’t find limonene? Try any food-grade citrus essential oil instead
- Natural food coloring is available in health food stores and adds a deep green color to the finished curd. Although this adds a great color, it does nothing for the flavor and is totally optional.
- To infuse with cannabis, add infused butter or tincture to the warm coconut milk mixture and, using a blender or an immersion blender, puree well to incorporate. Cool to room temperature and refrigerate for at least eight hours. Serve immediately or store in an air-tight container for up to three days.
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