1. Bring 1 1/2 cups water to a boil; add grano. Simmer, covered, 50 minutes or until tender. Drain and chill.
2. Place the berries, sugar, and honey in a blender or food processor; process until smooth. Drain the mixture through a fine sieve over a bowl, if desired; discard any solids.
3. Divide ice cream among 4 small bowls. Top each serving with 1/3 cup grano (you'll have a bit left over) and 1 tablespoon raspberry mixture. Serve immediately.