There is a lot you don’t know about me, but for starters, you should know that I have an insatiable fruity candy lust that is rivaled only by my lusty feelings about cannabis.
This inclination toward fruity candy certainly stems from the lack of fruit in my diet and my body’s natural craving for colorful, fruit-flavored facsimiles. Wanting to curb my dependence to refined sugar, I took my fierce passion for fruity candy into my own hands and sought out different gummy candy recipes to sate my appetite.
Of all the gummy candies, gummy bears are among the most beloved. But unlike at your typical grocery store candy aisle, you may be challenged when trying to find cannabis-infused gummies in your local dispensary, as many states have banned gummy candies due to the presumption that they target children. In order to skirt this ban on gummies, I’ve adapted this rather health-oriented recipe to give you a boost of energy (offered by green tea-derived caffeine) while incorporating the the calming, wellness-driven effects of a CBD tincture.
Note that you can easily modify the recipe below to make THC-infused gummy bears; simply choose a THC-dominant tincture. You can also modify the flavors used based on your personal preferences, or omit the caffeine by using herbal rather than green tea.
Our recipe was adapted from this recipe by Mona Zavosh for Glow.
Recipe: Cherry, Green Tea, and CBD Gummy Bears
Start to finish: 45 minutes (active: 30 minutes)
Yields: 50 gummy bears
Approximate dosage: 5mg CBD and 1mg THC per gummy bear*
*Note: Potency may vary widely depending on your tincture.
Materials
- Food-grade condiment bottle
- Food-grade silicon gummy bear molds
- Saucepan
- Funnel
- Measuring cup
- Whisk
- Spatula
Ingredients
- 1 oz CBD tincture (I used Ethos 250mg CBD Tincture—if you use a tincture with more or less CBD, divide the total milligrams in your tincture by 50 to calculate the approximate dosage of each bear)
- 2 green tea bags
- 3 tablespoons creamed honey
- ½ cup coconut water
- ¾ cup tart cherry juice
- 1 ½ tablespoons agar-agar powder or gelatin
- ⅛ teaspoon Himalayan pink salt