A spin on a traditional Mexican punch. Using ripe, mushy, Hachiya persimmons from Blossom Bluff Orchards as the base we added an organic hibiscus flower and tamarind paste made in the Pujol kitchen. The result is a deliciously complex and tangy Mexican punch in edible form. For the cannabis infusion we’ve featured a second-generation grower, Torre Stromberger, from Partington Ridge in Big Sur #legends. Torre grew a GSC X Chem (indica dominant) for this recipe, satisfying Chef Enrique's palate and love for the perfect purple gas.
Approximately 0 mg CBD - 5 mg THC per piece | 0 mg CBD - 100 mg THC per box. 20 Delights per box. Exact dosing may vary from batch to batch.
Hachiya persimmon, tamarind, hibiscus powder, water, can sugar, tapioca syrup, non-gmo potato starch, mct coconut oil, non-gmo citric acid, cannabis flower rosin, kosher salt.
Coating: tapioca starch, powdered sugar