It’s officially mid-picnic season now so we’re elevating the game. The 4th of July is here but it’s cookout time all Summer long, so get the food, friends and cannabis together and celebrate with these extra special seasonal recipes. Lamb burgers, fruit salad, potato skins and pie – all of them terrifically infused with THC. You can also make these same dishes using CBD if you choose. As always, please post pics and tag us on IG @ediblesmagazine. Get cooking!
Ingredients:
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup cannabis infused, water soluble brown sugar
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries
Instructions:
Bring orange juice, lemon juice, cannabis brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract.
Set aside to cool. Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.
