Raspberry-Cantaloupe Granita

• 1 1/2 cups sugar
• 1 cup water
• 2 tablespoons fresh lemon juice
• 1 2-lb cantaloupe, peeled and diced
• 1 pint fresh raspberries
• 2 cups plain Greek yogurt

1. Bring sugar, water, and lemon juice to a simmer. Stir until sugar dissolves. Remove from heat and let cool to room temperature.
2. Place cantaloupe, raspberries, yogurt, and sugar syrup into a blender and puree until smooth. Pour mixture into a 13x9-inch baking dish, cover and freeze 2-3 hours or until firm.
3. Scrape about 1/4 of the way down, using a fork, and place scrapings in a separate dish in the freezer. Return to freezer for 1 hour. Repeat scraping three more times until all of the granita is scraped from the pan. If scraping is too difficult, break the granita into chunks and pulse in a food processor.
4. Granita can be stored in an airtight container in the freezer for up to two weeks. If it freezes solid, it can be pulsed in the food processor prior to eating.

sugar, water, lemon juice, cantaloupe, fresh raspberries, yogurt

Taken from food52.com/recipes/37121-raspberry-cantaloupe-granita (may not work)