Maple syrup is one of Canada’s greatest culinary contributions to the world, producing more than 80% of the entire world’s supply. As far back as 400 years ago, Indigenous people of North America were tapping, harvesting, and cooking this sweet amber nectar.
As legalization made cannabis another hallmark for this country, it seems warranted (and somewhat patriotic) to combine the two into a canna-maple syrup. Saturating a hot stack of flapjacks, sweetening your morning brew, or even glazing a fresh salmon filet, edibles have never been more Canadian.
Check out how to make a potent cannabis-maple syrup using live resin and a crowd-pleasing hors d’oeuvre, maple-butter nut-mix.
Live resin maple syrup
- 1 gram of live resin
- 1/2 cup of maple syrup
Live resin, briefly, is a cannabis concentrate created by flash freezing plants when they are ready to harvest. The extraction that takes place after freezing results in greater preservation of terpenes and cannabinoids, as the concentrate is supposed to represent the “live” plant.
Begin by placing both your live resin and maple syrup into a 4 oz mason jar. Seal, and drop into your sous-vide (or oven) for four hours at 180°F. This canna-maple syrup is going to contain a whopping 900mg of THC, assuming you’re using a concentrate with a potency of 90% THC. Once it’s cooled to room temperature, store the jar in your fridge for use whenever you like. Alternatively, check out below for our maple-butter nut-mix recipe using your new canna-maple syrup.