of the strained juice back into the pot.
Blend the cannabis extract and liquid sun-
flower lecithin into the one cup of juice, start-
ing on the lowest speed and pulsing until no
specks of oil are visible (about one minute).
Add the blended mixture to the juice in
the pot, making sure to include any foam
that may have formed while mixing. Return
the pot to the stovetop to heat over low,
stirring until the foam has dissipated (about
two minutes).
Ladle into punch cups and garnish with
cinnamon sticks, chopped fruit and fresh
cannabis leaves.
Label clearly as containing cannabis,
and make sure to keep away from kids.
After first imbibing, allow an hour or two to
feel the full eff ect before consuming more.
Everyone reacts diff erently with edibles—
low and slow is the golden rule!
A note on potency: If using a concentrate
containing about 70 percent THC, each
cup of punch will contain approximately
35 milligrams of THC. Remember to mark
the punch as containing cannabis so party
guests can adjust their portion size to their
liking. mDURBAN POISON PUNCH
TRY OUT THIS TASTY TAKE ON A FALL CLASSIC FOR YOUR NEXT
GET-TOGETHER! BY JOANNA O’BOYLE
MARIJUANA^
MUNCHIES^
MADE^ EASY!JOANNAO’BOYLE116 HIGH TIMES I OCTOBER 2019
THIS EASY-TO-MAKE, booze-free treat
replaces alcohol with cannabis for a modern
version of an adult party punch. Perfect for
cool autumn nights and friendly get-togeth-
ers, this new take on the old-school fall favor-
ite adds cinnamon, nutmeg and star anise
to sweet fruit juices and cannabis oil. Warm
spiced punch not only tastes amazing, it also
fills the air with its inviting, homey aroma, set-
ting the tone for the festive fun to follow.
This recipe can easily be adapted to any
number of guests by multiplying the ingredi-
ents accordingly and using a bigger pot (this
recipe makes two one-cup servings).INGREDIENTS
2 cups pomegranate juice
½ cup orange juice
½ cup cherry juice
2 inches fresh ginger root, peeled and cut into
¼-inch-thick slices
2 cinnamon sticks½ tsp. whole cloves
1 star anise pod
100 mg 70 percent THC concentrated-cannabis
distillate or Rick Simpson Oil (you can change the
amount of concentrate used based on the number of
guests and/or desired potency)
100 mg liquid sunflower lecithinDIRECTIONS
In a large pot, bring the two cups pomegran-
ate juice, a half cup of orange juice, a half cup
of cherry juice, the slices of ginger, cinnamon
sticks, half teaspoon of cloves and star anise
to a boil. Next, lower the heat, cover and sim-
mer for 30 minutes.
Take the mixture off the heat and let it cool
slightly, then strain the liquid, discarding the
spices. Add the desired amount of activated
distillate (or Rick Simpson Oil) and the liquid
sunflower lecithin directly to the blades of
the blender. Pour one cup of the warm liquid
mixture into the blender (or a tall glass jar, if
using an immersion blender), pouring the restGANJA GOURMET