One could serve this unusual, yet tasty, combination at any point in a meal–as an appetizer, as a palate cleanser between courses, as part of a salad course, for dessert. You will have to temper the granita, that is, bring it out of the freezer and leave at room temperature to soften some, if it has been in the freezer for a while, overnight, for example.
Peaches or nectarines would also work nicely here, though with perhaps less sugar.
1 c raspberries, peaches, or nectarines, coarsely chopped
1 c chopped tomatoes, peeled and seeded if you wish, but not necessary
1/4 c sugar
1 T chopped basil, mint, tarragon…, optional
1. In a glass or ceramic dish, such as a square or rectangular baking dish or a pie plate, combine all the ingredients. Stir and let stand at room temperature for 10 minutes or so, until the raspberries and tomatoes release their juices.
2. Stir again. Smooth into an even layer. Cover and freeze for an hour or so, stirring a few times, until just frozen. Remove from freezer and break up the granita with a sturdy fork or spoon until you can scoop it into serving containers.