This is something I want to add to my journal.
Piña colada gummies
- 1 quart container of fresh frozen trim, decarboxylated
- 16oz of everclear
- 1/2c virgin coconut oil
- 1/2c cold water
- 1 ea 3oz packet pineapple jello
- 1 ea 1oz box of Knox gelatin (4 envelopes)
- 1 tsp liquid sunflower lecithin
- coconut oil cooking spray
Add the everclear to the trim and shake for 3 minutes, strain through coffee filter and cook off everclear in a hot water bath until the total volume is ~2Tbsp.
Add the lecithin and coconut oil, whisks to combine.
Put the cold water in a mixing bowl and add the jello packet. Then add the Knox gelatin packets one by one until everything is incorporated.
Add the coconut oil and put the mixing bowl on a double boiler. Once the mixture reaches 140F, you’re ready to fill your molds.
Spray lightly with cooking spray and fill your molds. Makes about 150 1/2tsp size gummies and they’re nicely potent.
I’m currently working on the next recipe. I want to be able to have some idea of my potency markers as well, so I’m weighing my material, before and after drying/decarboxylation. These next ones will be coconut and lime. I’m going to be lowering the water content and replacing it with a combination of sugar and corn syrup.
This recipe will be something along the lines of;
1 3oz jello packet
2 Envelopes of knox gelatin (14g)
100g sugar
100g corn syrup
1/4c coconut oil infused with tincture
1tsp liquid sunflower lecithin
1/3c cold water
180g defoliation material, mid flower fresh frozen
85g sugar trim, fresh frozen