Instructions: Whizz to a smooth pink puree strawberries, sugar, orange juice and orange zest. Either mix the cold puree with yoghurt (or creme fraiche for richer results) and freeze-churn it in an ice-cream-making machine. Or (manual method) freeze the puree until solid, then whizz it in a food processor until slushy, fold in the yoghurt or creme fraiche as delicately as possible and freeze again. Beat after 1 1/2 hour to aerate the mixture and refreeze. "Ripen" briefly in the fridge before serving as is or with a spoonful of Framboise drizzled over for a flavoursome finishing touch.

NOTES : This will fill 9 - 10 small (3 fl oz) pots or it can be scooped into small glasses. I serve it scattered with fresh raspberries and/or wild strawberries, on plates strewn with strawberry leaves and flowers.

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