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Lemon and thyme posset

Posset is traditionally made with lemon, but in the Prairies, it can also be the juice of intensely tart sea buckthorn berries, making it great. It also adds a striking hue to the completed dessert.



  • 3/4 cup cane sugar
  • 1 cup freshly squeezed lemon juice or sea buckthorn juice
  • 1 1-inch piece ginger root, peeled
  • 2 sprigs fresh thyme
  • 2 1/4 cups extra heavy cream
  • 1 pinch of sea salt
  • 1 tablespoon fresh thyme leaves, for garnish
  • Crushed Christmas cookies, for garnish (optional)


  1. In a large pan, add the first four ingredients and bring to a simmer over medium-high heat. Once the sugar has dissolved, remove from heat and let the mixture steep for 10 minutes to let aromatics infuse. Strain mixture into a medium bowl and discard ginger root and thyme sprigs.
  2. Place cream in a medium pot on medium-high heat and heat until just about to simmer. Reduce heat to low and let cream cook, stirring regularly to keep from scalding, for five minutes.
  3. Next, add sea buckthorn sugar mixture to the pot and stir until thickened, approximately one minute. Remove from heat and pour into a heat-safe and freeze-safe container with a lid.
  4. Let it sit until it is back to room temperature, cover it, then place it in the freezer to use as desired.
  5. Remove from the freezer and place in the refrigerator approximately four hours before serving.
  6. Top with a few fresh thyme leaves and crushed Christmas cookies for a festive crunch if desired! Enjoy!

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