WEED-INFUSED CREAM

Makes: 1 cup (250 mL) Equipment:

Double boiler

Mesh strainer Cheesecloth

Liquid measuring cup

7 g cannabis trim, ground and decarboxylated (method follows)

1 cup (250 mL) whipping cream

1. Set up the double boiler and bring the water to a simmer. Combine the trim and cream in the top of the double boiler and cook, stirring occasionally, for 30 minutes. Remove from the heat and let cool.

2. Line the strainer with the cheesecloth and strain the cream into the measuring cup, squeezing the solids at the very end to extract all of the cream. Compost or discard the plant matter.

3. Use right away, or transfer to a clean jar and store in the refrigerator for up to 4 days.

Activate THC through decarboxylation:

1. Heat oven to 240 F (115 C). Spread the freshly ground cannabis on a glass pie plate in an even layer and cover the plate with aluminum foil, crimping the foil to seal. Toast for 30 minutes.

2. When the time is up, remove the pie plate from the oven and let it sit, covered, until it is cool to the touch. Use immediately, or transfer to an airtight glass container and store in a cool, dark place for up to 1 month.