BEGINNER BEET MINTS 🍬🌱🌿
A vibrant, earthy, and refreshing micro-dose confection. These handmade mints use natural beet reduction to deliver a clean botanical infusion with a professional finish.
RECIPE INFO:
Category: Gourmet Edible / Mints
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 15 minutes (reduction)
Setting Time: 24 hours (curing)
Servings: Approximately 40 mints
THC per serving: Approximately 5mg THC per mint
TERPENE PAIRING:
Best paired with strains high in Limonene or Eucalyptol. Limonene provides a bright citrus top note that cuts through the earthiness of the beet, while Eucalyptol enhances the cooling sensation of the peppermint oil.
DOSAGE INFORMATION:
Each mint contains approximately 5mg THC. Total batch contains 200mg THC. This recipe is designed for precise micro-dosing. Ensure the mixture is whisked thoroughly after adding the infusion to guarantee even distribution across all 40 mints.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Effects may take 15-90 minutes to onset. Wait at least 2 hours before considering additional consumption. Do not drive or operate machinery.
INGREDIENTS:
* 7 grams high-quality cannabis flower (for the infusion base)
* 1/2 cup refined coconut oil (you will use 1 tsp for this recipe)
* 1/2 cup fresh beet juice (strained)
* 2 cups organic powdered sugar (plus extra for dusting)
* 2 tsp high-quality peppermint extract
* 1/2 tsp food-grade vegetable glycerin
* 1/4 cup cornstarch or arrowroot powder
DECARBOXYLATION INSTRUCTIONS:
* Preheat oven to 240°F.
* Break cannabis flower into small, even pieces.
* Spread in a single layer on a baking sheet lined with parchment paper.
* Bake for 30-40 minutes until the material is a light toasted brown.
* Cool completely before starting the oil infusion.
INFUSION INSTRUCTIONS:
* Combine 1/2 cup refined coconut oil and the decarboxylated flower in a double boiler.
* Simmer on low heat between 160°F and 180°F for 3 hours.
* Strain through a fine-mesh sieve and cheesecloth into a glass jar.
* Measure exactly 1 tsp of this infused oil for the recipe. Store the rest in a cool, dark place.
PREPARATION INSTRUCTIONS:
* In a small saucepan, simmer the beet juice over medium-low heat until it reduces by half (about 1/4 cup). Let it cool to room temperature.
* In a large bowl, sift the powdered sugar and cornstarch together.
* Add the 1 tsp of infused coconut oil, peppermint extract, and vegetable glycerin to the beet reduction and whisk vigorously to emulsify.
* Gradually pour the liquid mixture into the dry ingredients, stirring until a stiff, dough-like consistency forms.
* Turn the dough onto a surface dusted with powdered sugar and knead for 2 minutes until smooth and pliable.
* Roll the dough out to 1/4 inch thickness and use a small circular cutter or a clean bottle cap to punch out the mints.
* Place the mints on a parchment-lined tray and allow them to air-dry at room temperature for 24 hours until firm.
* Store in a cool, dry place in an airtight container.
CHEF TIPS:
The secret to the perfect color is avoiding high heat once the beet juice is reduced; excessive temperature can turn the vibrant magenta into a dull brown. If the dough is too sticky, add more powdered sugar one tablespoon at a time.
Enjoy the Beginner Beet Mints responsibly 🍬🌱🌿