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