Cannabis-Infused Fruit Roll-Ups Recipe
Ingredients
Due to the fact that rhubarb is one of the primary ingredients, additional amounts of sugar may be necessary in order to counteract the tartness. You can also replace any fruits listed below with any of your choice. If you choose to use a sweet fruit, you may want to leave out the sugar, or at least reduce it. Replacing, or even removing, the sweetener is also optional.
Step 1: Cook the rhubarb
Grab your stock pan and throw in the rhubarb, pears, water, and sugar. Place this on a stove and turn on medium heat. Heat this for 15-20 minutes, or until the rhubarb as softened. Stir occasionally while heating.
Step 2: Blend it up
Next, take your blender and dump everything from the stock pan into it. Stick blenders work the best, but regular countertop blenders will also do. Blend this mix up until it reaches a puree consistency. Then, add in the packet of Kool-Aid and all of the kief. Blend this again until this mixture looks well blended.
Step 3: Divide the mix
Now you’ll want to divide the entire mix into two equal pieces. Pour one of the halves on one greased cookie sheet, and the other half on the other sheet. Spread them both until each is evenly distributed on the cookie sheets. After this, set your oven to 170 F (76 C).
Step 4: Bake the mix
Once your oven has been set, go ahead and place both cookie sheets inside. Do not close the oven door all the way, however. You can use an object such as a wooden spoon to keep the oven door slightly open, allowing moisture to escape (which is necessary). Now it’s time to wait. It will take 6-12 hours for the mix to dehydrate. You can check its progress by peeling up one of the corners. If it easily peels up, then your mix has dehydrated properly and is done in the oven.
Step 5: Allow it to cool
When the baking has been completed and your mixture now has a texture similar to leather, you can remove both cookie sheets from the oven. Leave both sheets on your counter and allow both mixtures to cool. When they have cooled completely, peel off each edge with a sharp knife to ensure that nothing gets stuck to the sheets.
Step 6: Remove from sheets
Your parchment paper is up next. Tear off a piece of it about the size of the cookie sheet. Place this paper on top of your sheets, with the mix still on each sheet. Using your hands on the paper, rub the mix to get out any trapped air bubbles. Next, grab a corner and begin to peel up. Peel off the fruit mix and the parchment paper together. Do your best to pull of the entire mix in one piece.
Step 7: Shape the snacks
Set the fruit mix down with the parchment paper on the bottom. Use a pair of sharp kitchen shears to cut the mix into 18 equally-sized pieces. To prevent the shears from sticking, you can grease the blades with cooking oil prior to using them. Once the pieces have been shaped, your fruit roll-ups are complete! Store in an airtight container or zip-lock bags in a cool, dry place.
If, for some reason, moisture continues to stay trapped in with the roll-ups, you’ll need to store them in the refrigerator. However, if dehydrated properly, these fruit snacks can last for a very long time. Eat a small amount to start out with, and allow the high to kick in before consuming more.
Ingredients
Due to the fact that rhubarb is one of the primary ingredients, additional amounts of sugar may be necessary in order to counteract the tartness. You can also replace any fruits listed below with any of your choice. If you choose to use a sweet fruit, you may want to leave out the sugar, or at least reduce it. Replacing, or even removing, the sweetener is also optional.
- 2 cups of coarsely chopped rhubarb
- 2 cups of coarsely chopped red d’anjou pear (with peel on)
- 1 1/3 cups of water
- 1 packet of strawberry-flavored Kool-Aid (unsweetened)
- 2 1/2 grams of decarboxylated kief (more or less for desired potency)
- Sugar (optional)
- 1 large stock pan
- 2 greased cookie sheets (with sides)
- 1 blender
- Some parchment paper (do NOT use wax paper)
- 1 pair of kitchen shears
- Airtight containers for storage (zip-lock bags work well)
Step 1: Cook the rhubarb
Grab your stock pan and throw in the rhubarb, pears, water, and sugar. Place this on a stove and turn on medium heat. Heat this for 15-20 minutes, or until the rhubarb as softened. Stir occasionally while heating.
Step 2: Blend it up
Next, take your blender and dump everything from the stock pan into it. Stick blenders work the best, but regular countertop blenders will also do. Blend this mix up until it reaches a puree consistency. Then, add in the packet of Kool-Aid and all of the kief. Blend this again until this mixture looks well blended.
Step 3: Divide the mix
Now you’ll want to divide the entire mix into two equal pieces. Pour one of the halves on one greased cookie sheet, and the other half on the other sheet. Spread them both until each is evenly distributed on the cookie sheets. After this, set your oven to 170 F (76 C).
Step 4: Bake the mix
Once your oven has been set, go ahead and place both cookie sheets inside. Do not close the oven door all the way, however. You can use an object such as a wooden spoon to keep the oven door slightly open, allowing moisture to escape (which is necessary). Now it’s time to wait. It will take 6-12 hours for the mix to dehydrate. You can check its progress by peeling up one of the corners. If it easily peels up, then your mix has dehydrated properly and is done in the oven.
Step 5: Allow it to cool
When the baking has been completed and your mixture now has a texture similar to leather, you can remove both cookie sheets from the oven. Leave both sheets on your counter and allow both mixtures to cool. When they have cooled completely, peel off each edge with a sharp knife to ensure that nothing gets stuck to the sheets.
Step 6: Remove from sheets
Your parchment paper is up next. Tear off a piece of it about the size of the cookie sheet. Place this paper on top of your sheets, with the mix still on each sheet. Using your hands on the paper, rub the mix to get out any trapped air bubbles. Next, grab a corner and begin to peel up. Peel off the fruit mix and the parchment paper together. Do your best to pull of the entire mix in one piece.
Step 7: Shape the snacks
Set the fruit mix down with the parchment paper on the bottom. Use a pair of sharp kitchen shears to cut the mix into 18 equally-sized pieces. To prevent the shears from sticking, you can grease the blades with cooking oil prior to using them. Once the pieces have been shaped, your fruit roll-ups are complete! Store in an airtight container or zip-lock bags in a cool, dry place.
If, for some reason, moisture continues to stay trapped in with the roll-ups, you’ll need to store them in the refrigerator. However, if dehydrated properly, these fruit snacks can last for a very long time. Eat a small amount to start out with, and allow the high to kick in before consuming more.