THC Syrup Recipe: Make Your Own Cannalean
Are you looking for a recipe that will give you a stable, water-soluble emulsion of THC distillate? This recipe may be a bit more complex than others you have seen, but it’s worth the effort. Unlike other recipes that use alcohol-based syrups, this one ensures that your distillate won’t fall out of solution when diluted in a beverage, saving you product and avoiding residue. With this DIY recipe, you can also customize it to include other cannabinoids or nearly any flavor you desire.
Ingredients & Equipment
– 10ml MCT Oil Tincture
– 100ml Water
– 5ml/1tsp Lecithin Powder
– 1ml Polysorbate 20
– 1ml Vegetable Glycerin
– 60ml Corn Syrup
– 500ml Torani Flavored Syrup
– 1ml LorAnn Mold Inhibitor (Optional)
– Immersion blender
– 1 oz Bottles
Directions
1) Pour 100ml distilled water into a small glass. Mix the polysorbate 20, vegetable glycerin, and lecithin powder into the water. Stir for at least 5 minutes or until it is fully dissolved. If some lecithin remains undissolved, strain it out.
2) In a separate container pour 500ml of flavored syrup and combine it with your water solution. Mix thoroughly.
3) Heat the syrup solution until it reaches roughly 90-100°F (33-38°C).
4)Add the 10ml of MCT oil tincture and mix the syrup with an immersion blender.
4) Add the 60ml corn syrup and blend the solution again.
7) Allow the solution to cool and store in the refrigerator to preserve the shelf life. 1ml of LorAnn Mold inhibitor can be added to help with preservation. I have had success making stable syrups with dosages up to 350mg/oz, however there is a saturation point where the solution will become unstable. This recipe can be scaled up.
The total volume of this recipe will result in 660ml (22 floz)
Notes
This syrup recipe ensures a consistent water-oil emulsion, preventing the separation of cannabinoids when diluted. In contrast, alcohol-based tinctures are less effective as the distillate separates when diluted in water and adheres to the container. This recipe does not produce a nano-emulsified solution, therefore the onset time for the syrups will be similar to that of traditional edibles. These syrups will last a minimum 5-6 months in the refrigerator without the mold inhibitor. Syrup from canned fruit can be used instead of corn syrup, however it may negatively impact the shelf life. Caution must be exercised using citrus fruits or other acidic flavorings as lowering the pH can cause the mixture to become unstable.