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Rose CBD Delights

+ 100% cannabinoid and terpene profile native to the source place
+ 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 
+ Exclusive partnerships with leaders in genetics



Currently Available in six different delights.

Rose Hibiscus, Blueberry Caipirinha, Apple Ume Ginger, Jonathan Apple Rincon Tropics Passion Fruit, Eat Dirt

Rose Hibiscus:  Infused with Sour Space Candy hemp flower rosin from Hudson Hemp.

Ingredients: rosewater, hibiscus powder, water, cane sugar, tapioca syrup, non-gmo potato starch, mct coconut oil, non-gmo citric acid, hemp flower rosin, kosher salt. Coating: tapioca starch, powdered sugar 

Blueberry Caipirinha: 

The flavors of Monterey, California and the Serra do Mar rainforest of South Brazil in a Summer Delights recipe from Chef Manu Buffara, of restaurant Manu. Coastal Moon blueberries from Watsonville, CA and Coke Farm Meyer lemons with Novo Fogo cachaҫa. Infused with Sonoma Hills Farm Prism CBD flower rosin, finished with wild foraged mint. 

Apple Ume GingerInfused with Electra hemp flower rosin from Hudson Hemp.

Cult-status Gravenstein apple cider made from fruit grown in Mendocino’s historic Anderson Valley. The 80-acre property belongs to the Pomo Tierra collective, established in 1971. Bob Bernstein, known as Bernie, is a member of the collective and has managed the orchard since the early 1970s. For this recipe, Bernie’s cider is blended with a tart and floral Ume Plum syrup from Oakland-based Yumé Boshi - winner of the 2018 good food awards. Finished with a fresh pressed ginger juice for a little touch of spice. Infused with Hudson Hemp Electra flower rosin.

Jonathan Apple Rincon Tropics Passionfruit infused with 10 mg of Sour Space Candy Second-Press CBD Flower Rosin from Hudson Hemp

Rose’s recipe partner Chef Dominique Crenn’s first recipe features Frederick passion fruit from Rincon Tropics and house-pressed Johnathan apples from Nana Mae's in Sebastapol—two fruits with luscious, bright layers that prove wildly compatible—a perfect bite connecting summer with fall and thus concluding the seasons.

Ojo Rojo Infused with Kush hemp flower rosin from Hudson Hemp.

The idea for this recipe began with a phone call from Enrique Olvera. He called to propose a michelada recipe, but to replace the bitterness from the beer with the sweet, bitter flavor of CBD flower and wanted them to be called “Ojo Rojo”. Later that day he texted an image of bloodshot eyes. Recently, Enrique has been serving these as a  final course at some of his private dinners.

Ingredients: Tomatoes, lime juice, jalapeños, cane sugar, tapioca syrup, non-gmo potato starch, mct coconut oil, non-gmo citric acid, hemp flower rosin, kosher salt. Coating: celery, salt