Best 2 Blueberry Lavender Sauce And Gingersnap Ice Cream Cups Recipes

BLUEBERRY-LAVENDER SAUCE AND GINGERSNAP ICE CREAM CUPS

Steps:

• 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.

BLUEBERRY-LAVENDER SAUCE WITH LIMONCELLO

Steps:

• In a large saucepan, stir water with lavender buds and sugar. Bring to a boil, then reduce heat and simmer to develop flavour for 5 - 7 minutes.
• Add blueberries. Bring back to a boil. Reduce heat and simmer, uncovered, stirring often until the berries start to burst, about 5 minutes.
• Remove from heat and stir in the limoncello. This isn't a thick sauce.
• Note: Sauce will keep well, refrigerated, up to 5 days. Can be portioned and frozen for up to one year.
• Canning: This cause can be canned successfully. Place prepared jars in canner. Be sure that they are completely covered with water. Bring to a boil and process for 15 minutes. Carefully remove and cool. Label jars and store in a dark place for up to one year.