The English at Oceana (1221 Sixth Ave., at 49th St.; 212-759-5941) is a $12 creation served on a bed of freshly shaved ice. It features a toffee sauce, tart raspberries, soft bananas, a smooth custard panacotta, whipped cream, sliced crunchy almonds and rum tapioca pearls. It’s served in a clear chilled glass so diners can really see and study all of the individual layers before mixing them up.
Astrid Stawiarz
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Boqueria SoHo (171 Spring St.; 212-343-4255) serves a Moscatel Snow Over Tri-Star Strawberries ($11) that incorporates tri-star strawberries, which are placed at the bottom of a margarita glass topped with sparkling Moscatel granita.
Lorenzo Ciniglio
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Upper West Side eatery Telepan (72 W. 69th St.; 212-580-4300) serves a Strawberry Granita Parfait ($11) made with two layers of verbena cream topped with toasted shaved almonds and strawberries, which sit between three beds of shaved ice granita.
Tamara Beckwith
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The Watermelon Vodka Granite ($9) at Juliet Kitchen & Grill (539 W. 21st St.; 212-929-2400) is made from pure watermelon juice, simple syrup and vodka. “We put it in a shallow pan and freeze it for five hours. Then, we scrape it with a fork to create frozen layers of shaved watermelon,” says executive chef says Mario Tolentino.
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Pulino’s Bar & Pizzeria (282 Bowery; 212-226-1966) serves up an Italian-inspired shaved ice dessert called Almond Shaved Ice ($9). Made with an almond milk puree as a base, it is then run through a grated blender attachment. The syrup is made from whole crushed cherries and aperol, which is then cooked down and poured over the shaved ice.
Astrid Stawiarz
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Kelvin Natural Slush Co. (646-200-5083) is a traveling slushy truck (check twitter.com/kelvinslush to find out where he’ll be on a daily basis) that offers real fruit purees ($3.50-$4.50, depending on size). Customers can mix-and-match one of three all-natural base flavors: spicy ginger, tangy citrus, and green and black tea.
Zandy Mangold
