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Yogurt Granita with Melon and Raspberries

Yogurt Granita with Melon and Raspberries

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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
  • 4 very small cantaloupes (about 1½ pounds each)
  • 2 cups raspberries (about 1 pint)

Recipe Preparation

  • 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 GonzalezReviews Section

Watch the video: The Trick to Making the Perfect Sorbet - Kitchen Conundrums with Thomas Joseph (June 2022).


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