Place the sugar and water in a saucepan and bring to the boil while whisking continuously until the sugar has dissolved. Pour the syrup into a bowl and set aside
100ml of water, cold
100g of caster sugar
2
Combine the yoghurt, honey and crème fraîche in a mixing bowl, then whisk in the sugar syrup. Pass through a sieve into a plastic container and freeze
250g of low fat natural yoghurt, strained
250g of half fat crème fraîche
90g of clear honey
3
Using a large metal spoon, stir the mixture every half an hour for around 3 hours until frozen