Lemon Possets

Lemonade is cute. But, have you ever served dessert in an actual lemon?

This zesty little dream stars our Lemon Elderflower cocojune and some show-stopping edible blooms from our friends at @brooklyngrange. It’s tangy, floral, and just the right amount of extra. Perfect for impressing guests or just treating yourself like one. 💅

Whether you’re hosting brunch, setting the mood for a garden party, or just trying to romanticize your Tuesday afternoon, these lemon boats are here to make life a little more delicious (and a lot more photogenic).

WHAT YOU’LL NEED

• ⅓ cup Lemon Elderflower cocojune
• 1 cup coconut cream
• ½ cup granulated sugar
• Zest and juice of 1 lemon
• Edible flowers, for garnish 🌸
• 2 lemons, halved and scooped out (for your “boats”)

STEPS TO DELICIOUSNESS

1. In a medium saucepan, mix the Lemon Elderflower cocojune, coconut cream, sugar, lemon zest, and juice. Bring to a gentle boil over medium heat, stirring often until the sugar dissolves.
2. Reduce the heat and let it simmer for about 15 minutes to thicken slightly.
3. Remove from heat and let it cool for about 20 minutes, until a light skin forms on top.
4. While it cools, prep your lemon boats: halve two lemons and gently scoop out the insides to make little citrus cups.
5. Pour the cooled mixture into your lemon halves. Refrigerate for about 3 hours, until set.
6. Garnish with edible flowers just before serving. Don’t hold back, this is your chance to go full garden fairy. Then sit back, admire your creation, and enjoy. You’ve officially made a dessert that doubles as decor.