Peach Sorbet & Ginger Float with Purple Basil

(GF, DF)

Time Needed: 10 min hands-on | 0 min inactive

Makes: 4 floats

2 cups | 284 g | 2 medium peaches, pitted, diced, and frozen or one 10-oz bag of frozen peaches 

Juice of 2 to 3 limes, depending on how juicy your limes are

½ tsp | 2 g Canna Tincture (page xx) 

1 bunch of purple basil leaves 

1 L ginger ale

Fresh ripe peach slices for garnishing 

In a food processor or blender, blend together the frozen peaches and 1 Tbsp lime juice until the mixture is the consistency of sorbet.

Lay out 4 glasses.  Place ⅛ tsp [½ g] canna tincture, 1 tsp lime juice, and 4 basil leaves into each glass.  Using a muddler or the end of a wooden spoon, muddle the leaves until they are fragrant.  Fill each glass with ginger ale and stir.  Top with 2 scoops of peach sorbet.  Garnish with purple basil leaves and peach slices.  Cheers!