Photography by Eva Kolenko

Sungold Tomato Sorbet with Basil Granita

  • 3 cups water, divided use
  • 1 cup organic cane sugar
  • 1 cup fresh basil leaves, stems removed and reserved
  • 4 cups Sungold tomatoes, halved
  • ¼ cup lemon juice
  • 50 mg water-soluble cannabis tincture

For granita, boil 1 cup water with sugar and basil stems. Cool to room temperature; strain then puree with basil leaves. Pour into metal loaf pan; freeze 24 hours.

For sorbet, puree tomatoes, 2 cups water, lemon juice and cannabis tincture until smooth. Freeze in ice cream maker according to manufacturer’s instructions. Transfer to container and freeze 4 to 6 hours. To serve, scrape fork across surface of granita spoon into serving bowl; top with scoop of sorbet. Amount of THC depends on the tincture.

Recipe courtesy of David Yusefzadeh