Blueberry-Lavender Sauce And Gingersnap Ice Cream Cups

• 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

1. 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.
2. *This sauce is also great for pancakes, pound cake or cheesecake!
3. Gingersnap Ice Cream Cups:
4. 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.
5. 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.
6. Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.

fresh blue berries, dried lavender buds, sugar, cornstarch, lemon juice, salt, ginger snap cookies, butter, sugar, salt

Taken from www.food.com/recipe/blueberry-lavender-sauce-and-gingersnap-ice-cream-cups-436296 (may not work)