Pomegranate posset


  • Prep Time5 mins
  • Total Time15 mins
  • Makes8 servings
*PLUS 4 hr chilling time
Pomegranate posset

Photo, Roberto Caruso.

Chatelaine Triple Tested


  • 2 cups 35% cream

  • 1/2 cup granulated sugar

  • 1 tbsp lemon zest

  • 1/2 cup pomegranate juice

  • 1 cup pomegranate seeds

  • mint leaves, (optional)


  • BRING cream, sugar and 
zest to a boil in a large pot set over high. Stir with a wooden spoon until sugar dissolves.

  • BOIL mixture for 3 min without stirring, reducing heat to medium-high if it starts to boil over. Remove from heat and stir in pomegranate juice.

  • STRAIN mixture into 8 individual cups. Cover cups with plastic wrap, pressing onto surface of cream mixture to prevent skin from forming. Refrigerate until set, at least 4 hr, preferably overnight. Garnish with pomegranate seeds and mint, if desired, 
just before serving.

Chatelaine Quickies: How to make chocolate pudding

Nutrition (per serving)

Calories 270, Protein 2g, Carbohydrates 20g, Fat 21g, Fibre 1g, Sodium 24mg.
Good source of vitamin A.

Kitchen Tip: Posset can be made at least 2 days ahead.