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Measure out the cream, making sure to strain away any clumps of butter fat.
Add the cream to a small saucepan with the sugar, then bring to a boil over medium heat, watching constantly and stirring to melt the sugar.
Let boil for five minutes, then remove from the heat and stir in the juice.
Let the mixture cool for 15 minutes, then divide among four ramekins, tea cups, or glasses.
Chill in the fridge for at least two hours, and serve cold with desired finishing touches.