1 TEAspoon Penzey’s Pie spice (aprox) or mix of cinnamon/powdered ginger/allspice/nutmeg- any warm spices you have.
1 Cup rich syrup (1 cup water 2 cups sugar) Cook’s illustrated method (divided ½ cup in each vessel)
Tincture made with 6 to 7 Grams flower, reduced to under 10ml
A few drops of Everclear
1-1/2 to 2 TEAspoons 210S from Modernist Pantry
1 TEAspoon pie spice or more to taste
Peel and slice apples and dice into medium even sized pieces. It is important for dosing to get the apple chunks into an even dice.
Bring ½ cup water and 1 tablespoon of sugar to a low boil in a medium size pot. Simmer for about 5 mins to dissolve sugar.
Add apples and cook for about 5 minutes, until the Granny Smith pieces begin to soften. By that time, the other apples will be softer, giving a better mix of textures.
Take off the heat, and stir in lemon juice, zest and spices.
Use immediately or pour into a bowl, cover and refrigerate. Use within 24 hours.
Fill pan ½ full of water.
Place vessel with ½ cup syrup on trivet. Bring water to a boil.
Pour the concentrated tincture into the syrup in the vessel. Use several drops of Everclear to get as much tincture as possible. Use a fan to disperse fumes and allow the alcohol to evaporate from the tincture (aprox 15 minutes).
In the 2nd vessel combine ½ cup of syrup with 1-1/2 to 2 teaspoons 210S Sprinkle the 210S over the syrup and blend with immersion blender, scraping blender at least once with silicone spatula.
When thoroughly blended, pour the syrup with the 210S into the vessel with the evaporated tincture using the silicone spatula to scrape out as much as possible. Combine with the immersion blender. Be sure to scrape down the sides of the vessel with the immersion blender to insure complete incorporation. Add 1 TEAspoon (or more) of the pie spice to the mix, and blend well.
Pour over apple mixture and mix well.
Refrigerate for at least 2 hours. Use in recipes. You can spoon over ice cream, spoon into phyllo dough cups, or mix into yogurt, for example. You can freeze portions in an ice cube tray and use about 1 TABLEspoon per dose (aprox 20 to 50mg per TABLEspoon, depending on how strong the tincture was)
I will split the syrup from the bottle
Use half for sorbet and half for peach syrup
No fake oils or flavorings
I will simmer the syrup in the jar for 5-10 minutes
This seems to help with the infusion process
Next to the jar is the tincture reduction finished in a kitchen convection oven
This will be my go to method for finishing tincture reduction
I think you could call it a purge
Reduce in a double boiler to 10ml then into the oven at 200f (93c) on airfry
There is minimal alcohol so the risk is low
Either use a still or double boiler for most of the reduction then finish in the oven
For reference I will refer to the above as reduction tar
Could get away with RSO tar but I'm tired of the assholes
The convection oven reduction is not a purge but somewhere between a vacuum oven and a double boiler + fan method
True purge is in a vacuum oven
Cannot be replicated in the kitchen but not necessary for this product
This is why I split the syrup and treat half with the gums first
To avoid any clumping on the surface when you add the gums to combine the cannabis oil and syrup
Always a conundrum
My regular recipe would be 2 cups of sugar to 1 cup of water to make the rich syrup (good shelf life)
This instance it is light syrup from the bottled peaches that I'm trying to infuse
It is pretty sweet and the peach puree should add more sweetness
Ok, the light syrup was a disaster
Could be a number of things
I used a tincture reduction tar that I warmed up to test the infusion
Then there is the commercial light syrup
Citric acid is used as an acidulant in these products to stabilize them and it messes with the infusion process
Somehow inhibits the dispersal of the oil so the binders hold the oil in much larger droplets
Is the acid changing the polarity and inhibiting the gums from binding
Once you do the infusion you can add acids
I'm trying to impress upon people the need to make the rich syrup 2:1 ratio sugar/water. 2 cups of sugar to 1 cup of water
Then heat it on the stove to boil and reduce to so low simmer for 10 minutes
Out of all the simple syrup recipes I tried, this one held up the best by far
The infusion has 4 ingredients
Tincture reduction/cannabis oil
Binders 210S, xanthan etc.
Nothings else except an immersion blender should go in the vessel
The above pictured syrup will go off pretty quick
Wait till you see my original method and the difference
finished the practice video for the sorbet
The peach puree HAD to be used because we were getting into questionable time in the fridge
Took a small hit to quiet the pain in my back and proceeded on to the infusion process
First time ever using a concentrate and making infused syrup
It did not go well
syrup got infused just fine, process is easy
however I dosed heavily licking spoons etc. and was out of it quickly
the video should be 15 minutes top
it went 48 and change
did mange to get my face into the video from the tablet that reflected my image for the camera to pick up
note to people recording themselves doing this stuff, always watch the entire video after you record
almost posted the sorbet video for laughs but........
easily the worst of the videos i have ever made, including the infamous first video everyone does (you know you froze that first 5 seconds)
I use these to plot out my next attempt
The finished sorbet
Need to scrub the tincture more, a little bit of cannabis taste