Imperial Sugar
Imperial Sugar

Lemon Posset

Lemon Posset Imperial


  • 2 cups (480g) heavy cream
  • 3/4 cup (150g) Imperial Sugar Extra Fine Granulated Sugar
  • 6 large basil leaves (optional)
  • 1 tablespoon lemon zest
  • 5 tablespoons (75g) lemon juice
  • Raspberries, lemon zest, and small basil leaves, as desired for decoration


  1. In a saucepan bring cream and sugar to a boil. Remove from heat. Add basil leaves if using and lemon zest. Cover and infuse for 5 minutes.
  2. Add lemon juice and let sit for 15 minutes.
  3. Remove basil leaves if used and pour mixture in 4-5 glasses.
  4. Place in the refrigerator for 3-4 hours or overnight.
  5. Decorate as desired.