Lemon Verbena Posset

Lemon Verbena Posset with Spiced Summer Berries


Preparation info

  • Serves


    • Difficulty


Appears in

On The Menu: Seasonal Recipes for a Culinary Life

On The Menu

By James Mackenzie

Published 2011

  • About

This dish can be made at any time of the year by replacing the lemon verbena with rosemary, and the summer berries with autumn fruits such as pears, apples or brambles.


For the posset

  • 500 ml double cream
  • ½ bunch lemon verbena
  • 125 g caster sugar
  • juice of 2 lemons


    To make the posset, boil the cream with the lemon verbena. When boiling add the sugar and lemon juice and stir until mixed. Pass through a sieve into a jug and pour into serving glasses. Set in the fridge for at least 2 hours.

    To make the spiced fruit, bring the red wine, cinnamon, star anise, mixed spice and sugar to the boil in a saucepan. Add the raspberries, blackberries, redcurrants and strawberries and purée, stir and remove from heat.

    To assemble, take the serving glasses and spoon on a little of the warm spiced fruit. Garnish with a sprig of fresh lemon verbena.

    This is also great served with East Yorkshire sugar cakes.

    Part of