Raspberry, jalapeño & lime froyo

Put the berries in the small bowl of a food processor. Whizz until smooth, push through a fine sieve into a large bowl, then discard the seeds. Stir the lime zest, lime juice and agave into the purée, then scoop 3 tbsp into a small bowl and set aside. Add the jalapeño and yogurt to the larger quantity; whisk well.

Spoon into a shallow plastic or metal container and freeze for 1 hour, then whisk or stir to break up any ice crystals. Return to the freezer and repeat 3 or 4 more times until it’s the consistency of ice cream. Take out of the freezer once you’re happy with the consistency and serve with the reserved coulis.