Orange and Fennel Flower Sorbet

• 2 teaspoons fresh or 1 tablespoon dried fennel flowers
• 150

Put the flowers, sugar and water in a saucepan, heat gently until the sugar has dissolved and then bring to the boil and simmer for a few minutes. Remove from the heat and allow the flowers to infuse for 20 minutes or so. Strain the syrup into the orange juice and freeze.

If you have fresh fennel flowers, use them to decorate the sorbet, otherwise a curl or two of finely pared orange ze