Summary
D iscover the joy of a fruity, cannabis-infused Sativa Sangria. Toast to the pairing of red wine and decarboxylized cannabis, highlighting the harmony of wine's fruity and cannabis's herbal notes. Be mindful to start with a lower dosage until you understand your tolerance. You'll steep the cannabis in wine for 24-48 hours, strain, and preserve for an infusion that's rich in flavor but not overly bitter. Complement this with a luscious medley of fruits soaked in brandy and orange liqueur for an added burst of booziness. Refrigerate for enhanced flavor integration. Serve chilled, topped with sparkling water for a fizzy touch, and garnished with mint or orange. Remember, moderation is key for a delightful and responsible cannabis cooking experience.
Ingredients
1 bottle of red wine (Merlot or Grenache)
3-5 grams of decarboxylated cannabis (sativa strain)
1 bottle of cannabis-infused red wine
1/4 cup of brandy
1/4 cup of orange liqueur (Cointreau)
2 tablespoons of simple syrup or cannabis-infused syrup
1 orange (thinly sliced)
1 lemon (thinly sliced)
1 lime (thinly sliced)
1 apple (cored and cut into thin slices)
1 cup of mixed berries (such as strawberries, raspberries, or blueberries)
Sparkling water or club soda (to top up)
Ice cubes
Steps
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Handy Tricks: Fruit Choices: Feel free to experiment with different fruits based on seasonality and your preferences. Serving Tip: For an elegant touch, serve the sangria in a clear glass pitcher, allowing the vibrant colors of the fruit to shine through. Cannabis Dosage: As always, when working with cannabis infusions, start with a lower dose to gauge potency and adjust according to your preference and tolerance.
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Decarboxylate Your Cannabis: Spread your cannabis on a baking tray and bake at 240°F (115°C) for about 30-40 minutes to activate the THC/CBD.
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Combine Wine and Cannabis: Pour the decarboxylated cannabis into a sealable glass container and add the red wine. The fruity notes of the wine complement the herbal qualities of cannabis.
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Seal and Infuse: Seal the container and store it in a cool, dark place. Gently shake the container daily to mix the contents.
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Strain After Infusion: After 24-48 hours, strain the mixture through a fine mesh sieve or cheesecloth into another container. The short infusion time prevents the wine from becoming overly bitter while ensuring it's infused with cannabis.
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Store the Infused Wine: Keep the infused wine in a cool, dark place until ready to use.
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Combine Fruits and Liquors: In a large pitcher, combine the sliced fruits with the brandy and orange liqueur. The fruit not only adds flavor but also soaks up some of the alcohol, becoming deliciously boozy bites.
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Add the Infused Wine: Pour the cannabis-infused wine into the pitcher. Gently stir to combine, ensuring the fruit flavors meld with the wine.
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Chill: Refrigerate the sangria for at least 2 hours, or overnight. This allows the flavors to blend and develop, resulting in a deeper, more harmonious taste.
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Serve: To serve, fill glasses with ice and spoon some of the fruit from the pitcher into each glass. Pour the sangria over the ice and fruit, leaving a little room at the top.
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Top Up with Sparkling Water: Add a splash of sparkling water or club soda to each glass for a refreshing fizz.
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Garnish and Enjoy: Garnish with a sprig of mint or a slice of orange. Serve the Sativa Sangria and enjoy the refreshing, uplifting effects.