1/4 cup water 2/2 cup green creme de menthe 3/2 Tablespoon fresh ground ginger 4/2 teaspoon ground cinnamon 1 1/2 Tablespoons freshly chopped mint 1 teaspoon cornstarch
Combine all ingredients in a blender. Pour 2 to 3 tablespoons of sauce onto each dessert plate. Great under custards. adapted from "Cooking from the Garden" by Rosalind Creasy 1988
