1) In a small sauce pan, bring the blueberries, lavender, sugar and cornstarch to a boil.

2) Lower heat and simmer for 5 minutes.

3) Remove from heat the stir in lemon juice and a dash of salt.

4) This sauce is also great for pancakes, pound cake or cheesecake!

5) 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.

6) 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.

7) 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

8) Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.

9) This recipe is especially good with vanilla bean, lemon curd, or peach ice cream!