How to make Cannabis Syrup

Apr 25, 2022

3 min read

by Jessica Reilly-Chevalier

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!

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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 critical process that transforms the chemical structure of cannabinoids, unlocking their full potential. Without decarboxylation, raw cannabis remains largely inactive because its key compounds—like THCA and CBDA are not in their most effective forms. By applying heat through methods such as baking or vaporizing, the carboxyl group is removed from these acids, converting them into THC and CBD. This transformation is essential for achieving the potent effects associated with cannabis use, whether for medicinal or recreational purposes.

Anyone seeking to maximize the benefits of cannabinoids must understand and utilize decarboxylation; skipping this step means missing out on the true power of your product.

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 

Finding the right dose for canna simple syrup is essential to ensure a safe and enjoyable experience. Start low and go slow this golden rule applies to all cannabis-infused products, especially edibles like simple syrup. Begin with a small amount, such as half a teaspoon (about 2-3ml), and wait at least one to two hours before considering another dose. Edibles take longer to kick in than inhaled cannabis, so patience is key.

Always keep track of how much syrup you’ve consumed and how it affects you. If you’re new to cannabis or have a lower tolerance, stick with microdoses until you understand your personal limits. For more precise dosing, calculate the milligrams of THC or CBD per serving by dividing the total cannabinoid content by the number of servings in your batch.

Remember: effects can vary based on factors like metabolism, body weight, and whether you’ve eaten recently. By following these dosing tips, you’ll be able to enjoy canna simple syrup safely while finding the perfect balance for your needs.

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

Ingredients

USMetric

Adjust Servings:

–

+

• 3cupsof water
• 3cups of granulated sugar (can substitute brown sugar -the end syrup will be darker in color but still sweet)
• 3tbspof vegetable glycerin
• 4ozof cannabis flower
• 1Optional: Flavoring or extract, including mint, lemon, vanilla

You will also need:

• saucepan 
• cheesecloth or fine mesh strainer 
• storage container 

Method

• 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.
  
  Reference: cannigma.com