As the weather heats up and summer parties are on the horizon, finding a light and refreshing dessert is key. Which means a Lime Posset and Watermelon Granita are just what we need.
Originally a hot drink, the British posset is now a cold, cream-based dessert. It’s rich enough to satisfy the need for something that feels decadent, yet light and delicate at the same time.
Top the lime posset with a simple watermelon granita and violà: the perfect summer dessert.
What is a Posset and What is a Granita?
A posset is a traditional British dessert, originally a hot, spiced drink made by curdling milk with wine or ale. Over time, it evolved into the cold, set dessert we know today, primarily made with cream, sugar, and citrus juice. The acid from the citrus is the key ingredient that thickens and sets the cream, without the need for eggs or gelatin.
A granita, on the other hand, is a semi-frozen Italian dessert, originating from Sicily. It uses sugar, water, and various flavorings, often fruit purées or coffee. Unlike sorbet, which is churned to a smooth consistency, granita is characterized by its coarser, icy, and flaky texture. It’s typically prepared by freezing the mixture and then scraping it periodically with a fork to create distinct, separated ice crystals.
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Lime Posset
- Yield: Serves 4
Description
A cool dessert with just three ingredients.
Ingredients
- 2 cups heavy cream
- 2/3 cup sugar
- 5 tbsp freshly squeezed lime juice
Instructions
- Combine the heavy cream and sugar in a large pot; the pot should be much larger than you think you need to avoid the cream boiling over.
- Set over high heat and bring to a boil. Adjust the heat to keep boiling for another 5 minutes.
- Turn off the heat and whisk in the lime juice.
- Place in the serving vessel of your choice (a shallow bowl works best). Let cool for about 15 minutes or so before placing in the refrigerator for at least an hour before serving.
Watermelon Granita
- Yield: Serves 4-6 1x
Description
A simple way to make fruity shaved ice.
Ingredients
- 4 cups cubed seedless watermelon
- ½ cup sugar
- 1 tbsp lime juice
Instructions
- Puree all ingredients in a blender until super smooth, and then strain through a fine sieve or chinois. Then place in a large metal baking pan about 9 x 9 x 2 that will allow the granita to freeze quickly and evenly.
- As the watermelon begins to freeze, take a fork and rake the liquid about every 30 minutes over a span of 3 or so hours. Before serving, rake the ice one more time with the fork and serve immediately or store in the freezer for later use.
For plating:
Serve the watermelon granita over top of the lime posset and garnish with chocolate that you can pipe into dots or in the shape of watermelon seeds.
Recipes by Kristin Butterworth
Story by Star Laliberte
Styling by Keith Recker
Photography by Dave Bryce
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