I.
Preheat the oven to 110°C. Crumble theflowersand arrange them on a baking sheet lined with parchment paper. Bake for 30 to 40 minutes, stirring halfway through. This step activates the cannabinoids.
II.
In a saucepan, melt the butter with the water over low heat. Add the decarboxylated flowers and simmer at 70-90°C for 2 to 3 hours, stirring occasionally. Be careful not to let the mixture boil.
III.
Once the infusion is complete, filter the mixture through a fine sieve or cheesecloth. Press gently to extract as much butter as possible.
IV.
Pour the melted butter into a container and refrigerate until solid. Then remove the layer of butter on the surface and discard any remaining water. Break into small pieces for easy reuse.
Store in the refrigerator in an airtight jar for 2 to 3 weeks or in the freezer for 6 months.
It can be used like regular butter in pastries, sauces or on toast, but be careful not to recook the butter for too long so as not to alter its properties.
