Yogurt Granita with Melon and Raspberries
1 qrt. plain whole-milk Greek yogurt
2 c. whole milk
½ c. honey
Pinch of kosher salt
4 very small cantaloupes (about 1½ pounds each)
2 c. 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!