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 pure honey
pinch kosher salt
4 very small cantaloupes (about 1½ lbs 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.

Makes 8 servings.

Do Ahead: Granita can be made 1 week ahead. Cover and keep frozen. Scrape to fluff just before serving.