raspberry crushed ice

Among frozen summer desserts, granitas are a hard sell, not matter how you rename them. A coarse, grainy sorbet, they’re the shaved ice of the Italian food world. Sure, they’re insanely refreshing, require no churning and are probably the kind of thing you ought to be cooling off with on a very hot day, but who’d choose them over hot fudge sundae cakes, toasted marshmallow milkshakes, saltine crack ice cream sandwiches or key lime pie popsicles? Nobody we’re going to be friends with, for sure.

Except, my friend Ang, who freely admits that she’s not a dessert person — and is therefore inherently suspect, I know — makes them all the time and every time she does I wonder why I don’t more often. We were halfway out the door after her crab boil last weekend with two almost melting down children* when she insisted I stop to at least try the golden raspberry granita she’d made and it was so good, I kind of wanted to run away with it.

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