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Epicurious

Yogurt Granita with Melon and Raspberries

Half of a cantaloupe melon filled with yogurt and raspberries about to be eaten by someone by the pool.
Photograph by Peden + Munk

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.

Recipe information

  • Yield

    8 servings

Ingredients

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)

Preparation

  1. Step 1

    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.

    Step 2

    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.

TagsBon AppétitGranitaFrozen DessertDessertFruit DessertMelonFruitCantaloupeYogurtDairySummerEasy5 Ingredients or FewerSnackNut FreeGluten FreeHealthyishBreakfast
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