How to Make Infused Citrus Zest
Decarboxylation
What you'll need:
- Cannabis flower (use 5 grams for approximately 10mg THC per teaspoon of finished zest when yielding about 1/2 cup, assuming 15% THC flower strength—adjust based on your strain's lab test for accuracy)
- Oven
- Baking sheet
- Parchment paper
- Grinder
Steps:
1. Preheat oven to 240°F (115°C).
2. Break flower into small pieces, grind coarsely.
3. Spread evenly on parchment-lined baking sheet.
4. Bake 30-40 minutes, stir halfway.
5. Cool completely—it turns light brownish-green when ready.
Infusion (Cold Oil Infusion for Zest)
What you'll need:
- Decarboxylated cannabis (from above), finely ground
- Zest from 6-8 organic citrus fruits (oranges, lemons, limes, or mix—wash and dry well first)
- 1/2 cup neutral oil (grapeseed or avocado for clean flavor)
- Glass jar with lid
- Cheesecloth or fine strainer
Steps:
1. Zest citrus finely—avoid white pith for no bitterness.
2. In clean glass jar, combine zest, finely ground decarboxylated cannabis, and oil.
3. Seal jar tightly.
4. Let infuse in cool, dark place 1-2 weeks, shaking daily.
5. Strain through cheesecloth into clean jar, press to extract oil.
6. Mix infused oil back into the strained zest (or keep separate for versatility).
7. Store zest in airtight container.
Recipe Yield: About 1/2 cup infused citrus zest.
Each teaspoon contains approximately 10mg THC (based on 5g of 15% THC flower infused into ~12 teaspoons yield; actual potency varies—start with 1/4 teaspoon and wait 2 hours). Use in baking (cookies, cakes), rubs, cocktails, or finishing salts. Cold infusion preserves bright citrus aroma better than heat. Store in fridge up to 1 month or freezer longer—oil helps prevent drying. For stronger flavor, use more zest relative to cannabis.