I borrowed this recipe straight from Janina Oleary, pasty chef at TRACE restaurant at the W Austin. A granita, or water ice, is simply a mix of flavored water and sugar that is not allowed to freeze completely solid, with the texture of a grainy slush. It was so incredibly refreshing in the 90-degree heat with full-on humidity that I plan on making it all summer. Once the heat spikes in New York, you'll be happy this recipe is here.

We topped the ice with a Dr. Pepper reduction, of all things Texan, as well as berries freshly picked by TRACE forager Valerie Broussard and a little fresh cilantro for a grassy, herbal flavor that really compliments the mulberries. You can use blackberries, raspberries or any other season berry worthy of this presentation.