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CITRUS-GINGER SORBET WITH RAISE-UP RASPBERRY SAUCE

SERVES 4 (5 MG THC PER SERVING)

THIS IS A REALLY REFRESHING WAY to serve dessert or get your sweet fix almost any time of day. Because it’s so light and refreshing, you could definitely get away with serving the sorbet and its psychedelically vibrant fuchsia-tinted raspberry sauce at a brunch or ladies’ luncheon. The sauce, by the way, is good on virtually any kind of ice cream, from vanilla to chocolate (or even Grape-Nut, here), if you want to skip the sorbet and just serve the Herb-spiked sauce over a store-bought scoop.

SORBET

2 cups demerara sugar

⅓ cup grated fresh ginger (from about a 4-inch piece)

2 lemons

1 lime

RASPBERRY SAUCE

½ cup sugar

2 cups strawberries, hulled and halved (set aside a few for serving)

2 cups raspberries (set aside a few for serving)

Juice of ½ lemon

Pinch of fine sea salt

2 tablespoons unsalted butter

2 teaspoons CannaButter

  1. MAKE THE SORBET: Combine the sugar, ginger, and 5 cups water in a medium saucepan. Bring to a boil over high heat. Reduce the heat to medium-low and simmer gently, stirring often, until the sugar is dissolved and the syrup is slightly thick, about 10 minutes.
  2. Set a fine-mesh sieve over a medium bowl and strain the sugar syrup, pressing on the grated ginger with a rubber spatula to extract all of the liquid. Discard the solids.
  3. Grate the zest of 1 of the lemons and the lime, then juice both lemons and the lime. Add the zest and juice to the ginger syrup and refrigerate until the syrup is completely chilled.
  4. Pour the chilled syrup into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.
  5. WHILE THE SORBET CHILLS, MAKE THE SAUCE: Combine the sugar and ¼ cup water in a medium saucepan and bring to a simmer over medium-high heat, stirring occasionally, until the sugar is dissolved, about 2 minutes. Add the strawberries and raspberries, lemon juice, and salt. Once the liquid starts to bubble, remove from the heat.
  6. Strain the sauce through a fine-mesh sieve into a clean bowl pressing on the liquid to get all of the juices through (discard the seeds). Return the sauce to the saucepan and set it over medium heat. Add the unsalted butter and CannaButter and stir until it is incorporated. Cool to room temperature, then serve over the sorbet. (The sauce can be made up to 1 week ahead of time; if the butter solidifies in the sauce, warm it in a saucepan until the consistency is smooth.)
  7. Divide the sorbet among 4 bowls. Divide the sauce evenly over the servings and garnish with a few berries.