To make the strawberry puree, place strawberries in a blender with 70 ml honey and 1/4 cup water and whiz until smooth. Strain mixture through a fine sieve into a saucepan and place over medium heat. Bring to a simmer and cook for 10 minutes or until reduced by half. Transfer to a bowl and chill.

Meanwhile, combine yoghurt and remaining 3/4 cup honey in a bowl and transfer to a 1.2L container. Drizzle with chilled strawberry puree and use a spoon to swirl into yoghurt mixture. Freeze overnight or until firm.