Braised Blueberries and Bay Leaf Ice Cream

Meyer Lemon Granita with Braised Blueberries and Bay Leaf Ice Cream
Chef Ron Mendoza of Sona – Los Angeles, CA
Adapted by

Yield: 16 Servings


    Braised Blueberries:
  • 2 pints fresh blueberries
  • ½ cup sugar
  • 1 vanilla bean, split, seeds scraped out
  • 1 bay leaf
  • 1 lime, sliced
  • 1 cinnamon stick
  • ¼ cup water
  • 1 Tablespoon cornstarch

    Meyer Lemon Granita:
  • 2 cups sugar
  • 2 cups water
  • 2 each saffron threads
  • 1 quart Meyer lemon juice

    Bay Leaf Ice Cream:
  • 1 quart whole milk
  • 7 ounces heavy cream
  • ¾ cup sugar
  • 3 ounces milk powder
  • 3 fresh bay leaves


For the Braised Blueberries:
In a medium sized pan, combine blueberries, sugar, vanilla bean and seeds, bay leaf, lime slices and cinnamon stick. Cook over medium-low heat for 20 minutes (if mixture looks dry, add a small amount of water). In a separate bowl, mix 1 tablespoon water and cornstarch, add to berries, whisk gently, bring to a simmer, remove from heat, and cool. Remove herbs and spices.

For the Meyer Lemon Granita:
In a saucepan over medium heat, combine sugar, water and saffron to make a simple syrup. Remove from heat, cool until consistency is syrupy. Gradually add syrup to lemon juice until it is sweetened but still quite tart. Pour into a shallow pan and place in a freezer, scrape with a fork every hour for 3 hours until consistency is slushy.

For the Bay Leaf Ice Cream:
In a saucepan, over medium-high heat, bring milk, cream, sugar, and milk powder to a boil; remove from heat and add bay leaves. Cover pan and let stand for 30 minutes. Strain, allow to cool, then chill; process in ice cream machine.

To Assemble and Serve:
Spoon braised blueberries into a small serving bowl; place the bowl on a rectangular service plate. Place a cookie on the plate and top it with a scoop each of granita and ice cream.


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