Blackcurrant sorbet

Serves four

• 160g caster sugar
• 80g liquid glucose
• 550g frozen blackcurrants
• 5 whole star anise
• 4 tbsp Greek yoghurt
• 2 tsp lavender honey

Step 1
Put the sugar, glucose, blackcurrants and star anise in a medium pan, add 100ml water and cook on a medium-high heat for 12-15 minutes, stirring from time to time, until it starts to boil.

Step 2
Remove from heat and set aside to cool and infuse for four hours.

Step 3
Press through a fine sieve, then pour into a churner and churn for 30-35 minutes, until almost frozen.

Step 4
Spoon into a freezer container, cover and freeze for at least an hour.

Step 5
(If you don't have an ice-cream maker, freeze, whisking every 40 minutes, to break up the ice) Serve with yoghurt and a drizzle of honey.