Homemade Cannasoda Recipe: A delicious healthy alternative to dispensary drinks

Strawberry Cannasoda cannabis basil

When I started putting together Dazed + Infused, I couldn’t wait to try to make some homemade cannasodas.

But when it was time to do the research, I was a little shocked at how few homemade non-infused sodas there were on the internet. I was like… wait… what? There are ten billion cake pop recipes, but 3 really not great homemade pop recipes.

After hours in the kitchen and several fails, we nailed it. And not a second too soon. Because I don’t know if you guys know this, but dispensary cannasodas typically use the same crap that the big guys use in regular soda.

 

And even though I’m sure most of you know that the crud they put in soda isn’t bueno for you, let’s go over some quick facts before diving into this weeks refreshing homemade cannasoda recipe.

The American consumer is getting smarter about their health. In fact, for the last 12 years one industry, in particular, has seen a continual decline. U.S. soda consumption in the United States reached a 31-year low in 2016. However, don’t let that fool you, PepsiCo still reported 5.3 billion in revenue for the third quarter of 2017.

Sometime during the early 80’s society became vanity obsessed, and diet everything hit the food market, along with artificial sweeteners aimed at lowering the calorie content of sugary beverages. High fructose corn syrup replaced real sugar to save on production costs, and aspartame became a daily supplement thanks to Diet Coke starting in 1982. We didn’t care about our health… as long as we looked good.

Aspartame is Asparlame

Today, aspartame is found in thousands of foods and beverages. If it says, “diet” or “low-calorie” you can almost be it contains aspartame (or some other equally questionable artificial sweetener). Now, if you haven’t already heard about the dangers of consuming aspartame, let’s give you a little introduction to the symptoms associated with aspartame consumption:

Headaches, migraines, dizziness, seizures, nausea, numbness, muscle spasms, weight gain, rash, depression, fatigue, irritability, irregular heartbeat and palpitations, insomnia, anxiety attacks, slurred speech, vertigo, memory loss, and joint pain.

Aspartame has also been named as a potential trigger for many conditions including Alzheimer’s, diabetes, multiple sclerosis, epilepsy, Parkinson’s disease and even fibromyalgia.

This artificial sweetener is bad news. If you’d like to read more about the dangers of aspartame and how it can affect you, I encourage you to read this article at Mercola.)

Pass on the HFCS

This corn-based sweetener is cheaper than pure cane sugars due to government tariffs which double the price of imported sugar. HFCS started being adopted by food producers in the early 1970’s, and by 1984 all soda manufacturers had transitioned to this sweetener to improve profits. By 1999 the average American citizen was consuming 37.5 POUNDS of high fructose corn syrup per year!

Still today, many foods found at the supermarket contain high fructose corn syrup as a significant ingredient. Soda, candy, yogurt, dressings and condiments, frozen foods, breads, canned fruits, and juices only name a few.

So, what’s the big deal with a corn-based sweetener? HFCS introduces ridiculous amounts of fructose into the body, which is not equipped to handle. Excess fructose in the body can lead to many adverse effects:

  1. Excess high fructose corn syrup is easily converted to fat.
  2. Because HFCS is easily converted to fat, it increases the risk of weight gain and obesity.
  3. Excessive fructose also leads to insulin resistance and the development of Type 2 Diabetes.
  4. Sugars and fructose increase inflammation associated with chronic disease like obesity, diabetes, heart disease, and cancer.
  5. Several studies have shown a link between high-fructose corn syrup and increased tumor growth in cancer patients.
  6. Fructose has also been shown to increase oxidative stress and actually speed up the aging process. (Eeeek!)

With these two ingredients being so prevalent in sodas and beverages in today’s market, it only makes sense to look for a healthy alternative. While these ingredients can wreak havoc on the body, imagine making your own delicious soda beverage at home… with the added benefit of cannabinoids.

In this week’s recipe from Dazed and Infused, Corinne shows us how to make a yummy alternative to the sugar laden sweet beverages from the store. By adding your own tinctures, you can add health, healing, and vitality to beverages.

Cannasodas

Cannasodas are hugely popular in dispensaries, but they’re

  1. expensive and,
  2. filled with tons of sugar, flavorings, emulsifiers and preservatives.

Turns out, those things aren’t great if you’re trying to heal something. These healthy cannasodas are light, refreshing and sweetened with a hint of coconut sugar (or cane sugar if that’s what you have on hand). And since you’ll use real fruit to create them, they’ll contain important polyphenols that have anti-mutagenic and anti-cancer properties, which is great if you’re trying to heal something.

They’re also wallet friendly and come together quickly for refreshment on hot summer days. You can swap out any of the berries and herbs to try different flavor combinations. You can also make single servings to preserve fizziness if you’ll be enjoying these solo. Just a tip: Waste not! I couldn’t bear to throw the pulp away, so I saved it and snuck it into my morning green smoothie. Alternatively, you could hover over your strainer and eat it with a fork like an animal. No judgement here.

Strawberry Basil Cannasoda

  1. In a blender, make a puree out of:
  • 2 Cups Organic Strawberries (about 10 large strawberries)
  1. In a medium size mixing bowl, lightly muddle:
  • Strawberry Puree
  • 2 Cups Chopped Basil
  • 1/4 Cup Coconut Sugar
    Strawberry Cannasoda Muddle cannabis basil
  1. Add:
  • 1 Cup Sparkling Water
  1. Cover and let steep for 5-10 minutes. Strain into a large mixing bowl. Add:
  • 2-3 Cups Sparkling water (to taste)
  • 3-4 Doses of Tincture
  1. Pour into glasses. Serve with ice. Spritz with lemon for a brighter flavor.

Strawberry Cannasoda cannabis basil

We’d love to hear your variations to this light and delicious beverage! Share your comments!

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4 Comments

  • Reply
    Ida Lust
    February 16, 2018 at 12:32 pm

    New to your site and learning a lot. Recently prescribed cannibis for medical use. I have a question for you , does the strain of product used affect the way your body respond to it? I have purchased a coconut infused oil made with pink kush but now find it is inaccessible to me. Will any other oil do the same or do I need to find exact one for same results? Found your site looking for recipes to try make my own befor I am totally out.

    • Reply
      Kristina Etter
      February 18, 2018 at 3:05 pm

      Thanks for the questions, Ida. The short answer is “Yes – different cannabis strains can affect you differently.” The effect of cannabis comes from the blend of cannabinoids (like THC/CBD/CBN, etc.) with terpenes which are expressed by genetics, environment, and nutrients – creating what’s called “The Entourage Effect” – or all of these compounds working together to create a desired effect. Strain “names” are not nearly as accurate as cannabinoid profiles, because cannabinoid content can vary from plant to plant – even within the same strain. It can take a little time to find comparable strain, but Pink Kush is potent, indica – hybrid – so you’ll want to start looking at other strains which display those types of traits.

  • Reply
    Tracy
    April 16, 2018 at 9:06 pm

    Hi- love your site!
    Question… How do I use the dosage calculator- (IE: How do I know the THC % that I’m starting with- I think I can figure out everything else once I know the %)??
    I have been making tinctures, butters and salves for awhile now and have always determined the strenth by ingesting them myself before giving them to others. Would love to have a more accurate dosage gauge. Thanks!!

  • Reply
    Sigrid
    April 24, 2018 at 10:33 am

    Could the sparkling water be substituted with water kefir?

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