Picnic Cheers with young man and woman

AUTHOR:

Rachel Burkons•March 31, 2022

A Very Malus Picnic

As Springtime gets underway, there’s no better time to get outside and enjoy a breezy picnic with some of your favorite cannabis friends! And while packing a few cans of Malus Granny Smith OG in a cooler is a perfect way to make sure your picnic is on point, there are so many other fun ways to get creative with this infused apple cider and throw yourself a very Malus picnic!

But first, the picnic basics: Pack your picnic basket with any plates, napkins, and utensils you might need – and of course, bring a nice big blanket so you have plenty of room to enjoy an afternoon in the sun. Come prepared with plenty of options for snacks; think of foods that don’t need to be refrigerated and can hold up well in the open air for a few hours, like sandwiches, popcorn, fruit, pasta salads, etc. Have plenty of beverages – including water! – on hand for you and your friends to enjoy and stay hydrated. Always wear sunscreen and consume responsibly!

As you’re packing your picnic, don’t forget desserts! If you’re planning on setting up your picnic blanket six feet apart from some friends, consider making a few mini cakes so you can each have your own! Picnics call for light, fresh, and fruity flavors, and little loaf cakes are great because they’re so easy to transport. Give the strawberry rhubarb upside down loaf with Malus sauce a try; just transport the sauce in a jar or other small container and add to the cakes during the picnic for a little live Malus infusion!

And of course, you can’t forget a cannabis cocktail! Pre-batch and prepare a simple drink in a jar, and when you get to the picnic, open the jar and top with Malus. It couldn’t be easier! Try the Razzshine recipe below!

Razzshine

  • ¾ oz. raspberry simple syrup*
  • 1 oz. fresh squeezed lemon juice
  • 1 can Malus Granny Smith OG

Pre-batch raspberry simple syrup and lemon juice in a jar. Top with Malus and enjoy!

*Combine 1 cup water, one cup sugar and 1 cup of raspberries in a saucepot and bring to a low boil. Stir until sugar is dissolved. Reduce heat to medium-low for five minutes, stirring frequently and pressing gently on the berries. Remove from heat and let cool for 20 minutes. Strain and store in the refrigerator for up to one week.

Strawberry Rhubarb Upside Down Loaf with Malus Sauce

(makes four mini loaves)

  • 2 cups strawberries, sliced
  • 2 cups fresh rhubarb, sliced
  • ¼ cup butter, melted
  • ½ cup brown sugar
  • 1 ½ tablespoons flour
  • Batter:
  • ¼ cup butter, melted
  • ¾ cup sugar
  • 1 egg
  • 1 ½ cups flower
  • 2 teaspoons baking powder
  • 1 lemon
  • 2/3 cup milk

Preheat oven to 350. Toss sliced strawberries and rhubarb and flower in a small bowl until coated. Pour melted butter into the loaf pans and top with brown sugar. Place a layer of strawberry rhubarb mixture in the bottom of the loaf pan.

Make the batter by combining the melted butter and sugar; stir in egg and 1 tablespoon lemon juice. In another bowl, combine flower, baking powder, lemon zest. Alternate adding the flour mixture and the milk to the sugar-egg-butter mix. Stir until thoroughly combined. Spread batter over the fruit and bake 30-40 minutes or until a toothpick comes out clean.

Remove from the oven and let cool for 15 minutes. Run a knife around the edge of the loaf pan, place the pan upside down on a plate and gently lift to remove.

 

Malus Sauce

  • ½ stick of butter
  • ½ cup brown sugar
  • ½ can Malus

Over medium-low heat, melt the butter. Stir in brown sugar until smooth and combined. Remove from heat and stir in Malus. Store in a jar and shake before serving if separation occurs.