One of our favorite English desserts is our Lemon Posset. If you haven’t tried it, you really should. It’s creamy and tart and sweet and refreshing! But the best part – it’s so easy to make! Get ready to impress at your next dinner party.
3 cups heavy cream
1 cup sugar
3 lemons, juiced
Bring the heavy cream and sugar to boil in a small saucepan and whisk over low heat for one minute. Remove from heat and add the lemon juice, whisk until combined. Distribute the mixture evenly among 6 dessert glasses (or teacups – how cute!) and refrigerate until set – at least 6 hours and ideally overnight. We like to garnish with fresh whipped cream and candied lemon peel.
Cold Brewed Iced Tea
Take your iced tea to another level by using good quality loose leaf teas. Experiment with white and green teas, fruit flavored black teas, and caffeine-free herbals.
If you plan ahead, you can cold brew your tea for excellent full flavor without any risk of bitterness. This is especially helpful if you like to use green or white teas, which can get bitter if steeped too long in hot water.
Cold brewed iced teas develop lovely flavors – floral notes tend to really shine – and because the method is so gentle, it’s also really forgiving.
Use about 1 teaspoon per cup of tea. To brew 2 quarts of iced tea, use about 3 rounded tablespoons of tea leaves. Use a little more for fluffier teas like white or herbals, and a little less for denser leaf teas, like gunpowder green or PG Tips. If you prefer tea bags, use 4 tea bags per quart of water.
Simply place your tea into a container, add cold filtered water, and place in the refrigerator for about 8 hours, or overnight. Don’t stress over the steep time – you really can’t oversteep your tea this way. When you are ready, just remove the tea bags or strain the tea leaves out. Serve over ice and enjoy!