2-1/2 pints (about 6 cups) blueberries
2 cups dried cherries (optional)
1 cup sour cream
1 tablespoon cannabis-infused Grand Marnier (recipe follows)
2 tablespoons organic coconut sugar
1 tablespoon organic brown sugar
4 – 8 fresh basil leaves
Rinse blueberries and let dry.
In a medium mixing bowl, whisk together sour cream, Grand Marnier, coconut sugar and brown sugar until thoroughly blended. Use a spatula to fold in blueberries and stir gently until evenly covered with sour cream mixture.
Transfer to serving bowls, garnish with a small dollop of sour cream, a sprinkle of coconut sugar and one or two fresh basil leaves.
Cannabis-Infused Grand Marnier
I adapted this recipe from Rabib Rafiq’s Green Cannabis Chartreuse in The Cannabis Kitchen Cookbook. The alcohol in the Grand Marnier boils off very quickly, so this must be simmered on as low a flame as possible and never allowed to reach full boil. It distills down into a potent tincture that can be used like you would use vanilla extract in recipes (with a little added zing). A little goes a long way.
Makes about 10 ounces
6 grams cured cannabis flowers or trim
10 ounces Grand Marnier
mortar and pestle or coffee grinder
lidded stainless steel container
fine mesh strainer
airtight glass jar
Preheat oven to 200 Fahrenheit.
Place cannabis in single layer on baking sheet and bake for 45 minutes.
Remove fro oven and let cool slightly.
Using a mortar and pestle or coffee grinder, grind cannabis to a powder.
In a large saucepan, bring Grand Marnier and cannabis to barely boiling over medium-low heat. Simmer gently for about 5 minutes.
Immediately transfer mixture to a stainless steel container and put in the freezer for 15 minutes.
Line a strainer with cheesecloth and pour liquid through to remove solids.
Transfer to glass bottle or jar with tightly fitting lid.
Label and store in a cool, dark place for up to a year.