Introducing our collaboration with Chef Enrique Olvera. Green D’anjou pears from Mt. Hood Organics, poached in Koch mezcal (not to worry-all of the alcohol has cooked off leaving only the flavor behind) and finished with a smokey/sweet Ancho chili powder made for us by Enrique’s team in the Pujol kitchen. It’s not often California’s edible eaters get to enjoy ingredients from the 12th best restaurant in the world in their edibles. Speaking of the best of the best, this recipe was infused with Sonoma Hills Farms’ Orange Acai flower rosin--a purple sativa
+ Pressing cbd flower to make cbd rosin maintains 100% of the cannabinoid and terpene profile native to the plant without the use of chemicals or additives.
+ Packaging designed to eliminate excessive plastics.
+ Seasonal fruit that’s sourced from some of California’s most respected farmers.
+ Single-strain hemp from small, regenerative farms. We never mix hemp strains or use plant by-product in our recipes.
+ Exclusive partnerships with leaders in genetics.
Ingredients: Pear, lime, agave, water, cane sugar, tapioca syrup, non-gmo potato starch, mct coconut oil, non-gmo citric acid, cannabis flower rosin, kosher salt.
Coating: ancho chili, cane sugar, citric acid.
Serving Size: Each Turkish delight has 10 MG CBD and 200 MG of CBD per package.
VEGAN | GLUTEN FREE | ALL NATURAL | NON GMO | SOLVENTLESS