2 cups strawberries with stems, rinsed, halved lengthwise
¼ cup CBD-infused maple syrup, recipe follows
¼ teaspoon peppermint oil, optional
Heat oven to 175 F. Line baking sheet
with a silicone mat or parchment paper.
In covered saucepan over medium
heat, simmer strawberries, maple
syrup and peppermint oil until berries soften and release juice, about 5
minutes. Strain through a fine mesh strainer, reserving liquid. Return liquid
to saucepan; simmer until liquid is thick and syrupy, about 5 minutes.
Mix with strawberries and toss gently. Transfer to prepared pan; bake until dry and firm, about 4 hours.
Remove from oven. Cool completely then store in airtight container at room temperature for up to 1 week. Makes about 1 cup.
If using a dehydrator, heat to 150 F; place fruit on shelf according to manufacturer instructions. Bake until dry and firm, about 5 hours.
To make infused maple syrup: Gently simmer 1½ cups maple syrup and 7 grams decarboxylated cannabis in small, heavy saucepan until aromatic and green in color, about 2 hours. Cool; strain through coffee filter or cheesecloth into storage container. Refrigerate until ready to use.
Recipe by Jordan Wagman