Yogurt Granita with Melon and Raspberries

Name: Yogurt Granita with Melon and Raspberries
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)

By Gerardo Gonzalez

July 18, 2017

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 notes