Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups
1 pound fresh blue berries (could use frozen)
1 teaspoon dried lavender buds, smashed or ground
1 tablespoon cornstarch
2 teaspoons lemon juice
12 ounces ginger snap cookies, ground (about 2 cups ground)
1 stick of butter, melted
1 1/2 tablespoons sugar
In a small sauce pan, bring the blueberries, lavender, sugar and cornstarch to a boil.
This sauce is also great for pancakes, pound cake or cheesecake!
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.