Prepare the aniseed myrtle granita (2 days before you plan to serve).

Place 15g of the leaves and the sugar in a plastic container. Pour over 300g of boiling water and seal the container. Allow the mixture to infuse in the fridge for two days.

To finish the granita mix, gently steam/blanch the remaining 7.5g of aniseed myrtle leaves.

Strain the aniseed myrtle stock and blend with the steamed myrtle leaves. Next, strain this over a fine mesh sieve into a tray/shallow plastic container. Add the ginger juice and season with lemon juice to taste (it will taste sweeter in liquid state than when frozen).

Every hour, mix the granita with a fork to break up the crystals until the liquid has set.

Meanwhile, make the cucumber sorbet.

Chop up the cucumber and blend in a blender until smooth. Pass the liquid over a fine mesh sieve, pressing most of the puree through but leaving behind the pulp. Weigh out 700g of the sieved puree and refrigerate until needed.

Next, prepare a sugar syrup. Heat the sugar and water, mixing with a spatula until boiling. Once boiling, do not disturb the liquid, reduce the heat and simmer for 5 minutes. Turn off the heat and add the glucose syrup, mixing until it dissolves.

Once the cucumber puree and syrup have cooled, mix these together, adding the lime juice. In a blender, add sorbet stabiliser to the mixture and blend until smooth. Return to the fridge until it has cooled to 4C.

Pour the sorbet mix into an ice cream and churn according to manufacturers instructions. Freeze for at least 6 hours.

When ready to serve, boil some water and pour this into a mug. Place a large dessert spoon in the hot water, lightly dry and use this to quenelle the sorbet.

Spoon a generous serve of granita next to the sorbet and garnish with the native flowers. Best eaten quickly to avoid a granita puddle… enjoy!