honey, ginger & lemon cream possets recipe

Refreshing, zingy and deliciously creamy? This tasty treat has had its share of success across the internet lately, and we’re here for it. Made with honey and ginger – two nourishing ingredients as we head into cooler months, stay nourished seasonally with this flavourful dessert.

With a healthy twist – replacing sugar with honey, this easy recipe only uses four main ingredients: lemon, cream (coconut cream if you’re dairy free), honey and ginger.

Decorate your lemon posset with toppings of your choice. We especially love  BioBalance’s Bee Pollen Granules – a delicious, crunchy option packed with healthy phytonutrients from flowers, and sourced from bees in New Zealand’s South Island forests.

Healthy tip: If serving the hollowed-out lemon halves, make sure to enjoy your posset within one day as the bitterness of the rind can taint the posset if left too long. Alternatively, you can set the posset in small ramekins or jars to enjoy over the next couple days instead.



honey, ginger & lemon cream possets method

  1. Cut four lemons lengthwise and gently juice the lemon halves. Set the juice aside.
  2. Using a teaspoon, carefully scrape out the remaining flesh from the lemon halves, ensuring the skin stays intact. Set aside the hollowed-out lemon halves.
  3. In a small pot, combine cream, honey, ginger, and lemon zest (and turmeric if using). Bring to a gentle boil on medium heat and boil for 5-10 minutes, stirring until the cream has reduced slightly.
  4. Remove the cream from the heat and pour in the lemon juice while continuing to whisk.
  5. Strain the mixture and then pour it into your lemon halves.
  6. Place them into the fridge to set for at least 4 hours or overnight.
  7. Before serving, top with bee pollen granules and a decorative sprig of fresh thyme.

Makes: 8 servings | Prep time: 15 minutes | Set time: 4 hours

Dietaries: VegetarianGluten FreeSoy Free

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