1 cup (240 ml) water
Makes 1 serving. nnEquipment: nSmall saucepannOne 8oz (240ml) sterilized Mason jarnShaker tinnMuddlernFine-mesh strainernHighball glassnBar spoon
Begin by brewing the raspberry tea. Using a small saucepan, bring the water to a boil, then remove from the heat. Add the teabags and steep for 4 minutes.
Remove the teabags, then pour the raspberry tea into an 8-ounce (240-ml) Mason jar and set in the refrigerator to cool.
Once chilled, fill a highball glass with ice, then add the raspberries and blackberries to the shaker tin. Muddle the fruit together until the juices release, then add 5 ounces (150 ml) of the chilled raspberry tea.
Cover and dry shake (no ice) vigorously for 10 seconds, then strain the liquid through a fine-mesh strainer into the highball glass.
Add the cannabis-infused lemonade, then stir together using a bar spoon. Add fresh berries, lemon wheel, and thyme sprig to garnish.
Juice 1 cup (240 ml) of fresh-squeezed lemon juice. Remove the seeds and keep the pulp. Pour the juice into a mixing bowl, then add 1oz (30 ml) of Infused Rich Simple Syrup (page 89 in the book) and 2oz (60 ml) non-infused rich simple syrup.
Use a whisk to blend the ingredients together, then taste the lemonade. If you prefer a sweeter taste, add more non-infused rich simple syrup (or Infused Rich Simple Syrup for a stronger dose), then whisk again.
Enjoy it over ice or transfer it to a Mason jar and chill in the refrigerator until further use.
If you don’t have the supplies to infuse the rich simple syrup, simply substitute regular rich simple syrup, then add your favourite unflavoured tincture (at your preferred dose) into the mixing bowl before whisking.
Follow the directions as written and shake vigorously before serving.