SLOW COOKER BLACKBERRY CITRUS SORBET 🍧🫐
A bright, aromatic, deeply refreshing sorbet built on slow‑cooked fruit extraction and a clean cannabis infusion that blends seamlessly into the syrup. This sorbet delivers a silky texture, bold berry flavor, and a crisp citrus finish that hits like a summer breeze. The infusion is subtle, smooth, and evenly distributed for a consistent edible experience.
Category: Frozen Dessert / Botanical
Difficulty: Intermediate
Prep Time: 10 minutes
Total Time: 3 hours (including freezing)
Servings: 6
THC per serving: Approximately 10mg per scoop
Terpene Pairing: Best paired with strains high in Limonene or Myrcene. Limonene amplifies the citrus brightness and enhances the refreshing quality of the sorbet, while Myrcene deepens the berry notes and rounds out the herbal undertones.
Dosage Information: Each serving contains approximately 10mg THC. This is a moderate dose. Adjust based on your personal tolerance and the potency of your infused syrup. PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW. Keep out of reach of children and pets. Effects may take 30–90 minutes to onset. Wait at least 2 hours before considering additional consumption. Do not drive or operate machinery.
Decarboxylation Instructions: Preheat your oven to 240°F. Break up 3.5g of cannabis flower into small, even pieces and spread it across a parchment‑lined baking sheet. Bake for 40 minutes, stirring halfway through to ensure even activation. Remove from the oven and let cool completely before using.
Infusion Instructions (Cannabis Simple Syrup): In a small saucepan, combine 1 cup sugar, 1 cup water, and your decarbed cannabis in a jar placed inside the pot (double‑boiler style). Simmer on the lowest heat for 2 hours, never boiling. Strain through cheesecloth into a heat‑safe container. Chill until ready to use. This syrup will be your infusion medium.
Ingredients: 4 cups fresh or frozen blackberries, 1/2 cup infused simple syrup, 1/2 cup regular sugar, 1 tbsp lemon zest, 1/4 cup fresh lemon juice, 1/4 cup water, pinch of salt.
Instructions: Add blackberries, sugar, lemon zest, lemon juice, water, and salt to your slow cooker. Cook on low for 1 hour until the berries collapse and release their juices. Stir in the infused simple syrup. Blend the mixture until completely smooth, then strain through a fine mesh sieve to remove seeds. Chill the mixture in the refrigerator until cold. Pour into a shallow pan and freeze for 30 minutes. Whisk to break up ice crystals. Repeat every 30 minutes for 2–3 hours until the sorbet is smooth and scoopable. Alternatively, freeze until slushy, blend in a high‑speed blender, then freeze again until firm.
Chef Tips: Use very ripe fruit for maximum flavor. Straining is essential for a silky texture. A tablespoon of corn syrup can improve smoothness. Freeze your container before storing the sorbet to prevent melting on contact.
Serve immediately. Enjoy responsibly 🍧🫐