Aphrodisiac Berry Canna-Sangria
Recipe Info
Yield: 4 to 6 Servings
Prep time: 20 minutes
Infusion time: 4 to 12 hours (chilling)
Difficulty: Easy
Service Temperature: 38°F to 42°F
Terpene Pairing
Limonene and Myrcene: The bright, citrusy notes of limonene in the fruit slices harmonize with the earthy, tropical undertones of myrcene, enhancing the overall sedative and relaxing properties of this chilled beverage.
Dosage Information
This recipe serves multiple guests. If using 5ml of tincture or infused syrup per serving, ensure the total infusion added to the pitcher aligns with the number of guests. For a standard 10mg experience per glass, add 60mg total of cannabis extract to the pitcher.
Ingredients List
1 bottle (750ml) dry Spanish red wine such as Rioja or Tempranillo
1/2 cup brandy or cognac
1/4 cup cannabis-infused simple syrup or honey
1 cup fresh blackberries
1 cup fresh raspberries
1 cup red grapes, halved
1 organic orange, thinly sliced into rounds
1 organic lemon, thinly sliced into rounds
2 cinnamon sticks
Optional: Splash of sparkling water for effervescence
Decarboxylation Instructions
Preheat oven to 240°F. Place botanical material on a baking sheet lined with parchment paper. Heat for 40 minutes. This step is essential if you are creating your own infused syrup or honey from raw flower to ensure the cannabinoids are active.
Infusion Instructions
To create the infused simple syrup base: Combine equal parts water and organic cane sugar in a small saucepan. Add decarboxylated cannabis and simmer at 160°F for 30 minutes. Strain through a fine-mesh sieve and cool completely before adding to the wine mixture.
Preparation Instructions
In a large glass pitcher, combine the orange slices, lemon slices, and halved grapes. Use a wooden spoon to lightly muddle the citrus to release the essential oils from the rinds.
Add the blackberries and raspberries to the pitcher. Pour in the brandy and the cooled cannabis-infused simple syrup.
Pour the bottle of red wine over the fruit. Add the cinnamon sticks and stir gently with a long-handled spoon to incorporate the infusion.
Cover the pitcher and refrigerate for a minimum of 4 hours, though 12 hours is preferred for maximum flavor extraction.
To serve, pour into chilled wine glasses, ensuring each glass receives a generous portion of the infused fruit. Top with a splash of sparkling water if desired.
Chef Tips
Using organic citrus is vital since the rinds remain in the liquid for several hours. For the most sophisticated flavor, avoid "sangria mix" and use a high-quality, mid-range wine that you would enjoy drinking on its own.
Consume Responsibly
Start Low, Go Slow