Lemon and Lavender Possets

Here’s a super summery dessert which can be whipped up in minutes yet never fails to impress. It’s also an excellent way to use some of the lavender flowers you might have flourishing in your garden at the moment.

Bee & Lavender

You can buy lavender sugar from the supermarket, but it is so easy to make, I urge you to sprinkle some lavender flowers in a jar of sugar, right now and tuck it away in a cupboard for a few weeks. It’s a handy little number to have on standby.

Originally, a posset was a drink made of hot curdled milk and spices which our medieval forebears took for medicinal purposes; typically for colds. It’s been revived as a creamy dessert in recent years, but as this recipe includes lavender, known for its soothing and calming properties, I rather like to think one should eat this for medicinal purposes also. Anxiety? Stress? Insomnia? This is the pudding I prescribe.

Get well soon!



Prep/Cooking Time: 5 minutes  Chilling Time: 2 hours  Serves: 4

600 ml double cream
8 tbsp homemade lavender sugar
Zest of half a lemon
Juice of 1 lemon


Place the double cream and lavender sugar in a pan and cook over a medium heat, constantly stirring until the sugar dissolves.

Bring to the boil and allow to bubble, stirring constantly, for 2 minutes.

Remove from the heat and stir in the lemon juice and zest.

Strain the mixture into 4 ramekins or small glasses, cover with cling film and chill in the fridge for at least two hours (I usually make them the day before and leave them overnight).

Serve decorated with sprigs of fresh lavender.

(Click here for a print-friendly version.)


6 thoughts on “Lemon and Lavender Possets

  1. Sounds divine. Unfortunately, the lavender was only sown this year and there aren’t enough fliers to make the sugar but I’ll bear the recipe in mind for future reference.

    Liked by 1 person

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