Pomegranate & Lemon Possets

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

Last updated:

Some of our posts contain affiliate links. If you buy through our links, we may receive compensation - at no cost to you.


I love a good old English posset – they’re the most ridiculously easy dessert to make, yet they are surprisingly sophisticated in both taste and texture.

A posset is a delicate balance of three basic ingredients – cream, sugar and acid. It’s made by boiling the cream and sugar, and then adding the acidic component – usually lemon juice. Sounds kind of basic I know, but let me tell you, a simple Lemon Posset is a thing of beauty with its silky, creamy texture and mouth puckering tang.

I’ve made so many Lemon Possets though, that I thought it was high time to try on a new flavour. So when pomegranates, with their fresh, acidic, jewel-like seeds turned up at the supermarket, I figured they’d be just the ticket. A wee Google search later and I had a recipe.

For some reason though, the recipe didn’t work for me, i.e. the posset didn’t set properly. Generally, when a posset doesn’t set it’s because there’s not enough acid. So I made it again and added in the juice of half a lemon. Still didn’t work (besides which, all that lemon took away from the delicate pomegranate flavour). I wondered then if perhaps the method was the problem. In a basic lemon posset recipe, you boil the cream and sugar on their own BEFORE adding the acid, whereas in this recipe, everything was boiled together. So I tried one last time and went back to my usual method. And, just for luck, I added in a tablespoon of lemon juice for extra acid.

This time it worked a charm. And, actually, I reckon it tasted better as well with that shot of lemon juice adding extra tang and cutting back on the sweetness. It may have taken a bit of trial and error but boy oh boy, this baby was worth the wait! Enjoy!



Discover vibrant, refreshing flavor! These silky-smooth possets feature the tart sweetness of pomegranate and a zesty lemon kick. A delightful summer dessert, they're incredibly easy to make and perfect for preparing in advance. Garnish with extra pomegranate seeds for a pop of color!
No ratings yet
Prep Time 5 minutes
Cook Time 5 minutes
Chilling Time 8 hours
Total Time 8 hours 10 minutes
Course Dessert
Servings 6 Servings
Calories 410 kcal



  • 2 large pomegranates to yield 3/4 cup pomegranate juice
  • 2.4 cups double (heavy) cream
  • 4.7 oz caster (superfine) sugar
  • Zest of half a lemon
  • 1 tbsp lemon juice

To serve

  • Optional: 1/3 cup pomegranate seeds
  • Optional: Finely grated zest of 1 lemon


  • Extract the seeds (arils) from the pomegranates (see notes for method) and add them along with any juices to a food processor. Process or pulse the seeds until pulpy. Pass the mixture through a sieve to extract the juice and measure out 180ml (3/4 cup) – discard the pulp and put the juice aside.
  • Put the cream and caster sugar in a medium to large saucepan. Bring to a gentle boil over a medium high heat, then turn the heat down to moderately low and simmer for 5 minutes (this part’s important to ensure a good set).
  • Take the cream off the heat and add the pomegranate juice, zest and lemon juice and whisk until combined. NB: If you want a pinker shade, add a drop or two of red colouring.
  • Pour the mix into your choice of serving dishes (if using glasses, let the mixture cool several minutes before doing so). If there is any foam on the surface, skim it off with a spoon. Let the puddings cool for a while on the bench, then transfer to the fridge to chill for at least 6-8 hours, or overnight.
  • When ready to serve, take the possets out of the fridge and put the fresh pomegranate seeds and lemon zest on top of the chilled possets and serve.


To extract the arils from the pomegranate, slice the fruit in half through the middle (as you would an orange). Then, taking one half and holding it cut-side down over a high sided bowl, take a heavy metal or wooden spoon (or similar) and whack the side of the fruit a few times to release the arils. Work your way around the fruit until most of the arils have been released. For any stubborn pockets of arils, simply take the fruit and turn it inside out, fishing out the remaining arils. Discard the bitter pith.


Calories: 410kcalCarbohydrates: 25gProtein: 3gFat: 34gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 108mgSodium: 26mgPotassium: 94mgFiber: 0.01gSugar: 25gVitamin A: 1400IUVitamin C: 2mgCalcium: 63mgIron: 0.1mg
Keyword Pomegranate Lemon Possets, Posset
Tried this recipe?Let us know how if you liked it in the comments below!

Did you find this post useful?

Give it a star rating and let us know!

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Recommended Posts
Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. I’ve just recently found your blog and thoroughly enjoy reading through your posts. Lemon posset is quite possibly my most favourite dessert ever. I can’t wait to try this version for the holidays. It looks extremely festive! Thank you for all the inspiration!

  2. Hello- I’m pressed for time, could I use store bought pomegranate juice? I love possets they are do delicious and so very simple. So excited to try this recipe.

    • Hi Julia,
      You can use store-bought pomegranate juice, but try to select a brand that is as pure and natural as possible, without added sugars or artificial flavors, to closely mimic the taste of fresh pomegranate juice.
      Let us know how your possets turned out!


Leave a Comment

Recipe Rating

The maximum upload file size: 100 MB. You can upload: image. Drop file here

This site uses Akismet to reduce spam. Learn how your comment data is processed.