Spiked Sangria Fruit Slices
(20 mg THC each · 30 slices · 600 mg total batch)
Vibrant, boozy fruit jello slices packed with red wine, citrus, and mixed fruit essence – chewy, tangy-sweet, party in every bite. Tastes like the best sangria pitcher, zero weed flavor.
Decarboxylation
3.0 g flower @ 22–25 % THC (or 1.5 g good kief)
240 °F for 40 minutes in sealed mason jar → ~600 mg usable THC
Infusion
1½ cups (360 ml) dry red wine (merlot or cabernet for depth) + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 600 mg THC wine
Jello Base
All 600 mg THC wine
½ cup (120 ml) fresh orange juice
¼ cup (60 ml) fresh lemon juice
¼ cup (60 ml) brandy
1 cup (200 g) granulated sugar
¼ cup (80 g) light corn syrup
4 tbsp powdered gelatin (or 25 g agar for vegan)
Mixed fruit: thin slices of orange, lemon, apple, berries (for embedding)
Steps
1. Bloom gelatin in ½ cup cold orange juice for 10 minutes.
2. Warm THC wine + brandy + lemon juice + sugar + corn syrup to 160 °F → whisk in bloomed gelatin until dissolved.
3. Arrange fruit slices in loaf pan or silicone molds → pour mixture over → chill 4+ hours until firm.
4. Unmold → cut into 30 wedges or slices.
5. Optional coat: dust lightly with sugar for sparkle.
Storage
Airtight container → fridge 1 week
Dosing
600 mg ÷ 30 = 20 mg exact per slice
One slice = sangria sip vibe
Two slices = full pitcher relaxation
Deep ruby color with embedded fruit jewels, wine aroma with citrus brightness, perfect firm chew and boozy warmth.
These are the jello slices that steal the party spread.
Make double.
Keep one pan for backyard nights.
Salud to sangria, sliced.