How To Make Raspberry Lemon Mint Possets
The cutest dessert that makes you feel like a certified chef
This delish recipe is part of our ongoing collaboration with our sister blog, Whisk & Wunder — where we share beautiful recipes for our German-speaking audience!
If you’re looking for the German version of this recipe, click here.
Für das Rezept auf Deutsch klick einfach hier: Zum deutschen Rezept
If you’ve never made a posset before, this is your sign. These raspberry lemon mint possets are silky, fresh, and secretly one of the easiest desserts you’ll ever make.
But here’s where it gets fun…
Jump to RecipeInstead of serving them in ramekins, we’re turning lemons into edible dessert bowls. You simply halve the lemons, scoop out the inside, and pour the posset right into the shells. It looks stunning, feels elevated, and makes this recipe perfect for brunches, showers, or summer dinners.
This reminds me of those desserts Costco used to sell that my Grandma Mac absolutely loved! Those ones were sorbet, but this has the same energy.
Make These With Us!
Full recipe is below! This video is just if you want to follow along with us.
Raspberry Lemon Mint Possets Recipe
Makes 6 servings
Ingredients
- 2 cups heavy whipping cream
- ½ cup granulated sugar
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 cups raspberries (fresh or frozen)
- 2 tablespoons fresh lemon juice
- Handful of fresh mint leaves
- 4 lemons (3 for halving, one for the zest)
Directions
- Prep your lemon bowls
Slice 3 of the lemons in half lengthwise. Using a spoon, carefully scoop out the flesh and juice, keeping the shells intact. Set the lemon halves aside — these will be your serving cups. - Build the cream base
In a medium saucepan, combine the heavy cream, sugar, and lemon zest. Heat over medium, stirring occasionally, until it reaches a gentle simmer. - Let it reduce
Simmer for about 5 minutes, stirring occasionally so it doesn’t scorch. The mixture will slightly thicken and deepen in color. - Add raspberries and mint
Muddle in the raspberries and mint leaves. Let everything simmer together for another 5 minutes, breaking up the berries as they soften. - Strain until smooth
Pour the mixture through a fine mesh sieve into a heat-safe container. Press down to extract all the liquid and leave the seeds behind. - Add lemon juice
Stir in the fresh lemon juice. This step helps the posset set into that signature silky texture. - Fill the lemon cups
Carefully pour the mixture into your prepared lemon halves (or ramekins if preferred). - Chill to set
Lightly cover and refrigerate for at least an hour, or until fully set. - Serve
Garnish each with a raspberry and a small mint leaf for that perfect finish.
Pin Me 📌
These raspberry lemon possets in lemon cups are basically made for Pinterest. Bright, fresh, and completely no-bake, they’re perfect for spring brunch, Mother’s Day, or any warm-weather gathering.
Save this one — it’s a showstopper without the stress.
FAQ
Can I really use lemon peels as bowls?
Yes! Just make sure to scoop them carefully so the shells stay intact. They hold the posset beautifully once it sets.
Will the lemon flavor be too strong?
Not at all. The cream balances the acidity, and the raspberry + mint keep it fresh and light.
Can I make this ahead of time?
Definitely. These are perfect for prepping a few hours (or even a day) in advance.
Do I have to strain the mixture?
For the smoothest texture, yes. Straining removes seeds and mint pieces, giving you that classic posset finish.
Try These Next
If you’re into fresh, no-bake desserts like this, you’ll love:
Join the TastyCue Kitchen 🍴
We’re always testing recipes that feel a little fancy but are secretly easy. If that’s your vibe, make sure you’re on our list — new recipes, seasonal ideas, and behind-the-scenes drops coming your way.
The Final Spoonful
This recipe is definitely something that sounded intimidating when I started brainstorming, but like most things in baking– if you spend the time and follow directions before branching off, it was truly so easy! Now that we got the hang of it, we are glad we got to venture out a little bit!
If you make it, send us a photo or tag us. We love seeing your versions of these.
much love,
sidney & Thomas
How To Make Raspberry Lemon Mint Possets
The cutest dessert that makes you feel like a certified chef
Ingredients
Method
- Slice 3 of the lemons in half lengthwise. Using a spoon, carefully scoop out the flesh and juice, keeping the shells intact. Set the lemon halves aside — these will be your serving cups.4 lemons
- In a medium saucepan, combine the heavy cream, sugar, and the zest from the fourth lemon. Heat over medium, stirring occasionally, until it reaches a gentle simmer.2 cups heavy whipping cream, ½ cup granulated sugar, 1 tablespoon lemon zest
- Simmer for about 5 minutes, stirring occasionally so it doesn’t scorch. The mixture will slightly thicken and deepen in color.
- Muddle in the raspberries and mint leaves. Let everything simmer together for another 5 minutes, breaking up the berries as they soften.fresh mint leaves, 2 cups raspberries
- Pour the mixture through a fine mesh sieve into a heat-safe container. Press down to extract all the liquid and leave the seeds behind.
- Stir in the fresh lemon juice. This step helps the posset set into that signature silky texture.2 tablespoons fresh lemon juice
- Carefully pour the mixture into your prepared lemon halves (or ramekins if preferred).
- Lightly cover and refrigerate for at least an hour, or until fully set.
- Garnish each with a raspberry and a small mint sprig.
Nutrition
Video
Notes
- The nutrition information provided here is meant as a rough guide, only. We are not licensed nutritionists.
The perfect summer dessert idea!
Absolutely delicious summer treat!
These sound so elegant and refreshing! Love how simple they are to make but still feel fancy.
This was so festive and delicious! I love the fruity, springy vibe!
These are not only delicious, but so cute for a summer party!!
I made these for girls night and they are such a hit. Everyone thought they were so adorable!
loved the flavor of these possets! My kids thought the bowls were super cute, as did I.
LOVED the vibrant flavor of these! I will definitely make again!
I’ve had a lemon posset but never a raspberry one…until now! These were so good! Definitely making them again soon.
I have always been so intimidated to make these, but it was so much simpler than I thought. They were so fresh and delicious. Everyone was raving! We will definitely make them again. So fun!!
The first thing that drew me to your raspberry lemon mint possets was the beautiful pink color. I was trying to come up with a baby shower dessert, and this one fit the bill. These were refreshing, tart, and so pretty displayed on the table. Everyone at the party loved it and asked for the recipe. What really helped me was the video showing how to make them. This made it so easy!
Love this simple and easy fancy dessert, definately making these possets over the weekend!
These are such a beautiful, delicious spring dessert. I was surprised how quickly it came together. They were the perfect refreshing dessert for my family and I can’t wait to make them for guests as well. Thanks for the delicious recipe!
We are so glad to hear it!
This was my first time making a posset. I’ve always seen them and thought they looked beautiful and refreshing. These were absolutely delicious and easy to make! The raspberry lemon combination is incredible, thanks for the great recipe!