Pineapple, lime & star anise sorbet

1. Put the juice in a saucepan with 100ml water. Add the sugar, the finely grated zest of 2 limes and the star anise. Heat until the sugar dissolves, stirring to help it along.

2. Pull the pan off the heat and set aside for 45 minutes. The star anise will perfume the juice. Don’t leave it for too long, as it’s a strong flavour. Strain and add the juice from all 4 limes.

3. Chill the juice then churn in an ice-cream machine. If you don’t have a machine put the mixture into a container with a lid and put it in the freezer. As it freezes round the edges tip the mixture into a food processor (or use electric beaters) and whizz to break up the mixture. You need to do this 3-4 times during the freezing process. This is how you get a smooth sorbet.

4. This sorbet is quite soft-set, so keep it in the freezer for 24 hours before using.