Lemon & Spearmint Posset

With the freshness of spearmint and the tanginess of lemon, this quick & easy dessert is great for spring entertaining.


serves 4-6 people

prep time 10-15 minutes

cooking time 3mins

refrigeration time 3 hours.


2 tablespoons chopped fresh spearmint leaves

600ml double cream

  • 3 lemons, zest & juice only
  • 150g caster sugar


  1. Place the double cream into a large saucepan, add the sugar and chopped spearmint and place over a low heat, then whisking gently slowly bring to the boil.
  2. Once the cream has come to the boil, then remove from the heat and leave to cool.
  3. When the cream has cooled, gently whisk in the lemon juice and lemon zest.
  4. Pour the lemon mixture into large serving glasses and refrigerate for at least 3 hours.
Last modified onMonday, 20 March 2017 10:42
Tina Richardson

Tina is the founder of Humble Herbs Products and the author of 'A Cooks Guide to Herbs'

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