Mary Berry’s easy recipe for Frozen Elderflower Posset

So many of my friends like the flavour of elderflower. So this recipe by Mary Berry – which, quite frankly, couldn’t be simpler and does not require an ice cream maker – was a no brainer. Just add some plump sweet summer berries, dust them with icing sugar and you’ll have a deliciously fragrant dessert.

Frozen Elderflower Posset

Recipe by Mary Berry, tried & tasted by GraceCourse: DessertDifficulty: No cooking required


Prep time



This elderflower posset dessert is so fragrant and the ingredients are just whipped together and frozen (it doesn’t need churning).


  • 150ml/¼ pint pouring double cream

  • 150ml/¼ pint elderflower cordial

  • summer berries, to serve

  • a dusting of icing sugar


  • Place the cream in a mixing bowl and whip until it forms soft peaks, then gradually pour in the elderflower cordial, whisking until combined.
  • Freeze in a plastic tub until completely frozen.
  • Place in the fridge for 15-20 minutes to soften slightly, then serve with a few summer berries and decorate with a dusting of icing sugar.
  • To serve in individual glasses, scoop the frozen posset into a food processor and blend to remove any ice crystals. Transfer to pretty little dessert glasses or Martini glasses for at least three hours or overnight in the freezer. Serve as above.

Cook’s Tip

  • This could also be made with other fruit cordials. But don’t be tempted to use fruit juice, it is the sugar in the cordial that makes the posset freeze smoothly.
Mary Berry's easy recipe for Frozen Elderflower Posset

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