Hot weather and the abundance of luscious fruit make summer the perfect time for granitas and sorbets, icy and refreshing. And these days, chefs aren't limiting themselves to strawberries, raspberries and peaches; they're using everything from cardamom to rambutan, a tropical fruit.
For the full article, check out the new issue of Wine Spectator, on newsstands July 16, 2008.
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