Canna Honey

High-quality honey contains antioxidants, which may help lower blood pressure. It is also linked with an improvement in cholesterol levels. 

Honey is a better alternative to refined sugar, given our penchant for sweet things.

It is also becoming an increasingly popular accompaniment to cannabis as canna-chefs develop delicious cannabis honey recipes. History tells us that the ancient Egyptians used such a recipe during rituals.

'Artisanal' cannabis honey is causing a massive stir in the cannabis food industry. |If you want to have a go at making your own canna infused honey, however, it is pretty straightforward. 

Canna honey is very versatile. It has a long shelf life and can be used as a sweetener in your drinks, cereals, yoghurts or any recipe in place of sugar or regular honey. 

Decarboxylation

The most crucial step in making canna honey is decarboxylating your weed. In weed that hasn't been decarbed, only the precursor to THC, the cannabinoid THCA, is present. THCA is not psychoactive. 

Heating cannabis at low temperatures over a prolonged period will convert THCA into THC, the main psychoactive component of cannabis. Raw or dried cannabis is not yet psychoactive – meaning it will not get you high.

Ingredients for Making Canna Honey 

• 1 cup of Honey
• 3.5 grams of decarboxylated cannabis flower (not ground)

Instructions

Combine, Cannabis and Honey in a double boiler/bain-marie and heat on a low setting.

Simmer. Let the mixture simmer for 40 minutes at this low temperature. Do not allow it to come to a full boil.

Strain the Honey. Once the Honey has cooled, pour it through a cheesecloth-lined funnel into a dark glass or opaque container. Allow it to strain freely. Squeezing the cheesecloth will push plant material through and ruin the final taste.

Storing: Honey can be kept for 1-2 months in a cool dark place.

Tips for dosing cannabis infusions

The potency of your infusions depends on how long you decarbed the weed, what temperature it was at and the strength of your starting material. To test the force of your finished product, try ¼ or ½ tsp and see how that affects you after an hour. Decrease or increase the dose as desired following this test. You can then use this personalized "standard" dose as a baseline for your recipes.