How to make canna syrup

Yield: 2 – 3 cups of canna syrup
Cook time: 30 minutes, not including decarboxylation

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Canna syrup may not be the first food that comes to mind when you think of edibles, but once you try this simple syrup, you’ll keep coming back for more! 

With four ingredients and a short cook time, this syrup is easy to make and keeps well for up to three months in your fridge. Best of all, it’s vegan

From spiking sodas to drizzling over pancakes and ice cream, there’s not much canna syrup can’t do. 

This recipe creates a simple syrup by dissolving sugar in water and adds a boost of cannabinoids with cannabis flower. This is different from canna corn syrup, which dissolves cannabis flower in corn syrup and eliminates the water and sugar.

How to use canna syrup 

The sky’s the limit with cannabis syrup. You can eat it straight out of the jar or add it to any recipe that calls for sugar or simple syrup.

THC syrup mixes well with any drink, from cold smoothies or a glass of lemonade to a piping hot mug of tea. If you’re looking to replace the alcohol in your cocktails, this weed syrup is perfect to have on hand. Add it into a glass of juice, tonic, or soda with ice, and you have an alcohol-free drink that still delivers an enjoyable buzz.

And, of course, this sticky-sweet syrup can work in place of maple syrup. Drizzle it over pancakes, waffles, or French toast for a delicious addition to your breakfast (or breakfast for dinner.) You can even add it to ice cream!

Cooking with cannabis: what you need to know 

Smoking is the classic way to enjoy THC, but cooking with cannabis opens a new world of options for plant lovers. From drinks to entrees and desserts, cooking with cannabis allows you to appreciate and incorporate the plant into your diet in a new way. Edibles are more potent and last longer than smoking, creating a full-body high experience. They’re also a great alternative for people who don’t enjoy smoking or want to cut back.

When it comes to cooking with cannabis flower, there’s one important term you need to know: decarboxylation.

The importance of decarboxylation

Decarboxylation is a crucial step when making anything infused with cannabis flower. Though it may be tempting to skip this step to save on time, decarbing your cannabis is crucial to a potent final product. 

Decarboxylation is the process that activates compounds in the weed, turning the non-psychoactive THCa into the intoxicating THC you know and love. Lighting up decarbs your weed while you consume, but when it comes to edibles, this is the step that delivers the punch. Your syrup won’t be as potent or fast-acting if you skip decarboxylation.

For the full rundown on how to decarb your weed, check out our comprehensive guide on decarboxylation

Tips for making canna syrup

This cannabis syrup recipe calls for flower, but you can easily substitute with:Shake: small pieces of flower broken off from the main bud. Trim: sugar leaves cut off the plant during trimming

Depending on which you use, the potency may change slightly but the effect will be the same. You’ll still need to decarb first!

Vegetable glycerin may sound unusual, but you’ll be able to find this ingredient at most grocery stores and even pharmacies in the beauty or skin care aisle. Always look for 100% food-grade glycerin.This recipe keeps the syrup plain, but you can add any flavor extract for an extra kick.Keep your heat on medium to low after the initial boil so you don’t burn off precious THC.

Dosing tips for canna simple syrup 

When it comes to edibles, everyone has “the story.” The one where one edible didn’t kick in, so you eat another one and maybe even another one, and then before you know it, being high isn’t fun anymore

Although canna syrup is known for kicking in faster than its baked counterparts, it may still take up to 45 minutes to begin to feel the effects.

As with any edible, it’s important to start low and go slow. Depending on the strain of cannabis you use and whether you use flower, trim, or shake, your syrup may turn out quite potent. 

A starting dose of 1 teaspoon – 1 tablespoon will be all you need to feel the effects. Once you know how strong your syrup is, you can adjust the serving size up or down depending on your preference.

Always keep your edibles out of the reach of children. While weed flower is easily identifiable, edibles like syrup can be enticing to kids, which won’t end well. Keep your edibles, including weed syrup, stored away and out of the reach of small hands looking for a sweet snack. 

Common mistakes when making weed syrup

Not decarbing your cannabis before adding it to the pot. The syrup won’t be as strong or fast-acting without this step.Letting the mixture boil off or cook without a lid. You’re losing precious syrup!Not stirring during cooking. Proper mixing is key to an even infusion, and left unattended, the syrup can begin to congeal. Consuming too much syrup at once or not waiting for the syrup to kick in. You’ll know when it does, and it’s worth waiting for. Don’t overdose yourself! 

How to make canna syrup

Ingredient list 

3 cups of water3 cups of granulated sugar (can substitute brown sugar -the end syrup will be darker in color but still sweet)3 tbsp of vegetable glycerin4 grams of cannabis flowerOptional: Flavoring or extract, including mint, lemon, vanilla  

You will also need:

saucepan cheesecloth or fine mesh strainer storage container 


Decarboxylate your cannabis flower.Bring 3 cups of water to a boil on the stove. Add the sugar and stir until dissolved. Then add the cannabis flower and stir (optional: you can also add your favorite flavor extract). Cover and allow the mix to simmer for 20 minutes, stirring every few minutes. Don’t allow the mixture to boil, or you may begin to cook off the cannabinoids. Remove the lid and add the glycerin. Simmer for 7-10 minutes uncovered or until the mixture thickens, stirring regularly. Don’t leave the syrup unattended, or it may congeal. Remove the pot from the heat and allow it to cool slightly. Strain the mix through a cheesecloth or fine-mesh strainer into a small container. Keep refrigerated for up to 3 months.

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