Cannabis Pineapple Punch

February 14, 2022
2 Ratings
Photo by Ty Mecham. Prop Stylist: Nidia Cueva. Food Stylist: Yossy Arefi.
  • Prep time 45 minutes
  • Cook time 30 minutes
  • Serves 6 (2 milligrams THC per serving)
Author Notes

I found this punch in a recipe tin from the Long Beach Antique Market, then added cannabis to make it even better. Hidden alongside a plethora of casserole recipes, what drew me to this recipe was the addition of sherbet—retro to the max.

Cannabinoids (THC, CBD, etc.) are fat-soluble, so the Everclear called for in this recipe acts as a solvent to strip the plant resins from the cannabis flower. The resin suspends in the alcohol tincture, while the addition of fat (via the sherbet) helps the body to fully absorb the cannabinoids.

The most efficient way to make a tincture at home involves using a whipped cream canister. Tincture potency varies, but the nitrous oxide in a canister increases efficiency three-folds. Whenever crossfading (combining alcohol and cannabis), I like to keep the alcohol light; so for an even more concentrated tincture (and to use less alcohol in the final drink), heat the tincture over the stove on low and reduce to half of its volume.

The math for 20 percent THC with a 40 percent loss breaks down to 120 milligrams of THC per 100 milliliters of tincture. There are 15 milliliters in a tablespoon and roughly 6 tablespoons in 100 milliliters, which equals 20 milligrams of THC per tablespoon of tincture. Store extra tincture in an opaque glass container and in a cool dark place or in the refrigerator.

Click here for the rest of the cannabis dinner party menu. —Vanessa Lavorato

Test Kitchen Notes

If you're considering enjoying this recipe, please consult and follow the legal restrictions for controlled substances where you live. Because there are so many variables with homemade edibles, go slowly. You may want to start with half a serving and determine your tolerance and ideal dose from there. And always wait a couple hours to feel the effects. —The Editors

What You'll Need
  • Cannabis Tincture
  • 1 gram high-quality cannabis flower
  • 100 milliliters Everclear
  • Pineapple Punch
  • 3 cups pineapple juice, very cold
  • 1/3 cup Maraschino cherry juice, very cold
  • 1/3 cup gin, very cold
  • 2 teaspoons Cannabis Tincture (above)
  • 2 cups club soda, very cold
  • 1 cup Sprite, very cold
  • 6 scoops rainbow sherbet (or your favorite sherbet, ice cream, or sorbet)
  • Lemon or lime wedges, for serving
  1. Cannabis Tincture
  2. Heat the oven to 245°F.
  3. Break up the cannabis flower into smaller pieces using your hands to expose more surface area to the heat; the pieces should break off like florets of broccoli.
  4. Bundle the broken-up flowers in parchment. Wrap this parchment pouch in foil or place it in an airtight, oven-safe silicone bag (I use Stasher). Place in a small baking dish. Bake for 25 to 30 minutes. (After 20 minutes, roughly 70% of the THCA will have been converted to THC; after 30 minutes, 80%. If this is your first time making edibles, I’d recommend a cook time that’s on the lower end of the range.)
  5. Remove the sheet pan from the oven and let the flowers cool to room temperature.
  6. Add the Everclear to a whipped cream canister with the decarbed cannabis flower. Release one charge of nitrous, according to the manufacturer's instructions, and let sit for 30 minutes before releasing the top of the canister. Strain the cannabis flower from the Everclear tincture. (Some cannabinoids remain in the flower—use it in a butter or oil infusion.)
  1. Pineapple Punch
  2. In a large punch bowl, mix the pineapple juice, Maraschino cherry juice, gin, and Cannabis Tincture.
  3. Just before serving, top with the club soda and Sprite, and scoop in the rainbow sherbet. (Alternatively, you can scoop the sherbet into individual glasses, and top with the punch.) Serve with lemon or lime wedges for everyone to squeeze into their glasses.

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Vanessa Lavorato

Recipe by: Vanessa Lavorato

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