Yogurt Granita With Melon And Raspberries
Think of the cantaloupe as a two-for-one: It acts as a vessel while also being a bonus treat after you finish the granita.
1 quart plain whole-milk Greek yogurt
2 cups whole milk
½ cup honey
Pinch of kosher salt
4 very small cantaloupes (about 1½ pounds each)
2 cups raspberries (about 1 pint)
Whisk yogurt, milk, honey, and salt in a large bowl to combine. Pour into a baking pan (metal works best). Freeze mixture until edges begin to set, about 30 minutes. Using a fork, scrape to break up frozen portions. Continue to freeze, scraping and breaking up frozen parts every 20–30 minutes, until mixture resembles fluffy shaved ice, 2–4 hours.
Cut cantaloupes in half crosswise and scrape out seeds; discard. Scoop some granita into each cantaloupe half; top with raspberries.
Do Ahead: Granita can be made 1 week ahead. Cover and keep frozen. Scrape to fluff just before serving.
Recipe by Gerardo Gonzalez
Photograph by Peden + Munk