Tuesdays With Tracy

Hello Friends!

This is Kelly’s mom, Tracy, happily visiting The Tattered Pew again with my monthly Tuesdays with Tracy. Grab a “cuppa” and join me for a fun tea party.

Tuesdays With Tracy August

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Tuesdays With Tracy

But first, let’s see what’s happening in the garden.  Iceberg roses are currently showing off in the front garden.  They bloom all summer and into fall.  Kelly, her sister Lindsey, and I all have them in our gardens. Kelly recently did a post on Iceberg roses.

I cut these Sunrise Sunset roses for the coffee table.  This shrub rose also blooms all summer long in our back garden.


August is the back to school month here in Colorado.  For the last few years we have been having a “Back to School Tea Party” for our two daughters and our four granddaughters. This time we celebrated “back to school” and enjoyed  dreaming about a trip to London & Paris. 

Here we are, enjoying our time together. 

We always have scones with clotted cream and jam. This time I added something new.


A couple of weeks ago I had coffee with my friend Sue. I don’t recall how it came up but she asked if I had ever heard of Posset. She had made it recently with her granddaughter.  The more she talked about it the more I wanted to make it for our tea party.  I also wanted to see Sue’s garden so we arranged to make Posset at her house.  

Sue has a great garden that supplies a great cook with herbs and vegetables.  Below are a few photos of her yard and garden. 

How about that volunteer sunflower that found its way into the corner of her herb garden. Her Hollyhocks are gorgeous!

Below Sue is picking some grapes that are growing on their well hidden arbor which has created a secret sitting spot with a bench. I’m loving the rose peeking through the trellis.

How to Make Posset

Now, let’s make some posset! 

So, you may be saying to yourself “what the heck is posset?”

Posset is a chilled traditional English dessert. It can best be described as something between a mousse and a pudding with a citrus ingredient. Posset has a silky creamy texture that just melts in your mouth. It has only three ingredients, we used heavy cream, sugar, and lemon.

We also made a batch with lime and it was yummy too.


Inspired by Annie Petito of America’s Test Kitchen


2 Cups (1 pint) Heavy Cream 

⅔ Cup Sugar

1 Tbsp grated Lemon Zest plus 6 Tbsp Lemon Juice (2 Lemons)

Prep Tools

Fine Mesh Strainer

Large bowl


2 Cup Liquid Measuring Container



1.Add heavy cream, sugar, and lemon zest to a medium saucepan.  Cook over medium heat bringing it to a boil while stirring frequently to dissolve sugar. If it begins to boil over, briefly remove from heat.  It should reduce to about 2 cups in 8-12 minutes. (Some recommend measuring the 2 cups but I skipped this and just cooked it for 10 minutes. It is still a liquid consistency.)

2. Remove from heat, immediately stir in lemon juice.  Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes. Strain through a fine-mesh strainer into bowl; discard zest.  Divide mixture evenly among 6 individual ramekins or serving glasses.

3. Refrigerate, uncovered, until set, 3 hours. Once chilled, possets can be refrigerated for up to two days.


Do not leave the cream mixture unattended because it can easily boil over. My friend has a wonderful juicer called “The Press”, made by The Vintage Kitchen. This item is fun and easy to use for pressing fruit.

Use the link below to see how to make posset.

See it here!

We used three different containers for the posset. Vintage Pyrex cups that were my mother’s, paper  baking cups, and mini glass jars with lids.  For this tea party I used the paper baking cups.


The day before the tea party I made the posset and set the table with colorful tablecloths, flowers, and an assortment of tea cups and plates. 

I was at Whole Foods to purchase clotted cream and happened to walk by a selection of frozen scones in their bakery section.  I read the instructions for baking the frozen scones and decided to give it a try with my own homemade scones.

It simply said to set them on the counter an hour before baking at 375 for 20 minutes. I baked mine for 15-16 minutes and they were good, so I will be baking ahead and freezing from now on.

Treasured moments with these sweet ones. Always laughter and fun conversation.

“The very act of preparing and serving tea encourages conversation. The little spaces in time created by teatime rituals call out to be filled with conversation. Even the tea itself–warm and comforting-inspires a feeling of relaxation and trust that fosters shared confidences.” – Emilie Barnes  

Thank You

Below is a bouquet of flowers for you as a “thank you for joining me this month”. I cut some hydrangeas from the garden and added them to some faux flowers! The Hydrangeas will dry and be a sweet reminder for me of this time together.

It is always a pleasure for me to hear from you in the comments. I so love how you support Kelly in her creative endeavors through following The Tattered Pew.

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  1. Tracy, your grands will remember those tea parties fondly forever. I’ve never heard of posset, but yours looks delicious. Love your gorgeous roses, too! Happy week! Deb

    1. Aussie Jo I am so sorry that your head is aching. Just said a prayer that it will ease up and you will feel better.

    1. Pamela, Emilie Barnes is a treasure. Her book on tea time is one of my first to own. So glad you enjoyed the quote!

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