Recipes

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.

 

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