- The doors are open, and the surfeited grooms
- Do mock their charge with snores. I have drugg’d their possets
- That death and nature do contend about them,
- Whether they live or die.
- Lady Macbeth in Macbeth, Act II Scene ii.
As regular readers are no doubt aware, I have a very generous Tahitian lime tree that produces more fruit than I can possibly use. Life’s tough, I know! I frequently use limes in lime curd, fresh lime ice cream and lime delicious pudding. I also substitute limes for lemons in recipes like my luscious lemon squares and lemon syrup cake. Lime juice goes in lime cordial, on fish, and as the acid in home-made salad dressings. I also give limes away to anyone who will take them. But it’s still not enough.
Earlier this week I put a plea out on Facebook for people to suggest more lime recipes for me to try out. Suggestions included lime pickles, lime as a mixer for various cocktails, lime tarts and cheesecakes, lime and ginger marmalade and many more. I’m starting to wish I had even more limes to play with!
My cousin Susan sent the recipe I’m sharing today for lime posset. For those who don’t know (and I didn’t until I looked it up) a posset was historically a hot drink of milk curdled with wine or ale which was popular in Britain from medieval times to the 19th century. As you can see from my opening quote, Lady Macbeth uses poisoned possets to drug the guards outside Duncan’s quarters before Macbeth kills him. Nowadays, the word ‘posset’ is mostly used for a cold set dessert containing cream and lemon, similar to syllabub.
Susan’s lime posset is simple to make, foolproof, and looks and tastes great. It needs refrigeration for several hours or overnight before serving to ensure that it sets nicely.
- 600 ml whipping cream
- 170 g caster sugar
- 90 ml freshly squeezed lime (or lemon) juice
- Combine cream and sugar in a saucepan and whisk as you bring to the boil.
- Reduce the heat and boil for three minutes, whisking constantly so that it doesn't boil over. Remove from heat, then stir in the citrus juice.
- Leave to stand for about 10 minutes then stir again before pouring into 6 small serving bowls or cups.
- Refrigerate for a few hours or overnight before serving.
Susan often serves posset with a few blueberries and some sliced banana.