Blue Mag Lemon-Lime Granita with Yogurt Whip

There’s something so nostalgic about a granita. Icy, fluffy, and just sweet enough, it feels like summer in a bowl. Emily's version gets a mood-boosting twist with our Magic Magnesium—a dreamy, mineral-rich blend that makes this frozen treat as functional as it is refreshing. Paired with a tangy yogurt whip, it’s the perfect balance of zippy citrus, cooling sweetness, and cloud-like cream.

What You’ll Need

For the Granita:

• 2 cups filtered water
• 1 cup sugar, honey, or maple syrup
• 1 cup freshly squeezed lemon + lime juice (about 2 lemons and 1 lime)
• ½ tsp salt
• 2 tbsp Blue Spirulina Lemonade Magic Magnesium

For the Yogurt Whip:

• 1 cup heavy cream
• ½ cup full-fat Greek yogurt
• 2 tbsp sugar or honey

How to Make It

Step 1: Make the Granita

1. In a saucepan over medium heat, stir together water and your sweetener of choice until it dissolves. No need to boil—just heat until the mixture is clear.
2. Remove from heat and stir in fresh citrus juice, salt, and Magic Magnesium until fully combined.
3. Chill in the fridge for about 30 minutes, or until nice and cold.
4. Pour into a shallow, freezer-safe dish (like an 8x8 baking tin). Freeze until icy around the edges but slushy in the center—about 45 minutes.
5. Using a fork, scrape the icy edges into the center and mix well. Cover and return to the freezer.
6. Every 30–40 minutes, repeat the scrape-and-stir process until the granita forms delicate, fluffy ice crystals. This will take 3–4 rounds.

Step 2: Whip the Yogurt Cream

1. In a mixing bowl or stand mixer fitted with a whisk, combine heavy cream, yogurt, and sweetener.
2. Whip until soft peaks form—smooth, creamy, and just holding their shape.

Step 3: Assemble + Serve
Scoop granita into bowls (or get playful and serve inside a hollowed-out melon for extra flair). Top with a generous dollop of yogurt whip and enjoy immediately.