Ingredients
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1 lb fresh blue berries (could use frozen)
1 teaspoon dried lavender buds, smashed
1/3 cup sugar
1 tablespoon cornstarch
1 -2 teaspoon lemon juice
1 pinch salt
12 ounces ginger snap cookies, ground (about 2 cups ground)
1/2 cup butter, melted
1 1/2 tablespoons sugar
1 pinch salt
Preparation
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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 10-12.
Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.
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