Photo by Paul Lowe

Ginger Stoned Fruit Almond Ice Cream Soda

  • 12 ounces ripe nectarines or frozen peaches
  • ½ cup sugar
  • ½ cup water
  • 2 or 3 slices ginger, peeled
  • Squeeze of fresh lemon juice
  • 2 ml 1:1 THC tincture
  • 9 ounces sparkling water, chilled
  • 1 tablespoon almond nondairy creamer
  • 1 scoop almond milk salted caramel ice cream

In a medium-sized saucepan, combine fruit, sugar and water. Bring to a boil and simmer for 15 to 20 minutes, stirring often. Add ginger toward the end of cooking; cool. Add lemon juice and adjust flavors if  needed. Remove ginger, puree and push through a fine-mesh strainer if desired. Cool and refrigerate up to two weeks.

To make a soda, place ¼ cup of the syrup in a tall glass followed by nondairy creamer and tincture. Slowly add soda and top with ice cream. Makes 1 soda, plus extra puree for about 6 more. The amount of THC depends on the product.