Cannabis-Infused Rose and Lavender Tea

Ingredients

• 8 ounces spirit, such as Everclear, rum or vodka (at least 80 proof)
• 1 to 3 grams grams cannabis flower (see Note below)
• .75 cup Ceylon black tea leaves
• .75 cup jasmine green tea leaves
• 1 tablespoon blue cornflower petals (optional)
• 1 tablespoon jasmine flowers (optional)
• 1 tablespoon food-safe dried rose petals
• 1 tablespoon food-safe dried lavender

Steps

1. Preheat oven to 220°F; spread cannabis on a small baking sheet. Bake cannabis for 45 minutes; transfer to a bowl and let cool.
2. Pour alcohol into an 8-ounce glass jar and secure the lid. Separately, place jar and cannabis in the freezer for 1 hour.
3. Add cannabis to alcohol in jar, seal tightly and shake tincture vigorously for several minutes. Return jar to the freezer for 24 hours, shaking jar at least 3 or 4 times during that period.
4. Set a fine-mesh strainer over a large liquid measuring cup with a spout; line strainer with a paper coffee filter. Pour tincture through filter; discard filter.
5. Using a small funnel, pour tincture into four 2-ounce dark-glass dropper bottles. Tincture is ready to use immediately, although it will become more potent (but darker and more bitter) over time.
6. Store tincture in the refrigerator for up to one year.
7. Combine the tea ingredients and store in an airtight container until ready to use.
8. To prepare a cup of tea, steep 1 teaspoon of tea blend in 1½ cups of boiling water until infused, about 5 minutes (or according to preference).
9. Stir in cannabis tincture to your taste (see below for THC dosage information) and sweeten as desired.