Ingredients: 1 pound fresh blue berries (could use frozen),1 teaspoon dried lavender buds, smashed or ground,cup sugar,1 tablespoon cornstarch,2 teaspoons lemon juice,A pinch of salt,12 ounces ginger snap cookies, ground (about 2 cups ground),1 stick of butter, melted,1 1/2 tablespoons sugar,pinch of salt,Ice cream
Instructions:
- In a small sauce pan, bring the blueberries, lavender, sugar and cornstarch to a boil.
- Lower heat and simmer for 5 minutes.
- Remove from heat the stir in lemon juice and a dash of salt.
- This sauce is also great for pancakes, pound cake or cheesecake!
- Gingersnap Ice Cream Cups: Preheat the oven to 300 degree F. Grind the cookies in a food processor. If you don’t have a food processor, place them in a zip bag and roll them with a rolling pin.
- Mix in the butter, sugar and salt. Spray a muffin tin with non-stick spray. Scoop about 2 Tb. of the mixture into each cup. Use a small cup to press each scoop of mixture, shaping it into a tiny cup.
- Bake the cups for 12-15 minutes. Allow them to cool, then lift them out with your fingers or a small knife. Makes 10-1
- Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.
- This recipe is especially good with vanilla bean, lemon curd, or peach ice cream!
