http://www.triplemotion.com/2009/02/22/heretic-litchi-and-lime-sorbet/ Ice Cream Adventures & Recipes Sun, 18 Jul 2010 13:24:31 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://www.triplemotion.com/2009/02/22/heretic-litchi-and-lime-sorbet/comment-page-1/#comment-232 Peter Gerard Thu, 05 Mar 2009 08:08:42 +0000 http://www.triplemotion.com/?p=489#comment-232 Yes! When we have used lychees we made an ice cream with fresh fruits. It was subtle but pretty good I think. I hadn't thought of taking advantage of the syrup from the tin though, which sounded like a good idea since lychees are softly flavoured. So far, the best lychee ice cream I've had came from <a href="http://www.chinatownicecreamfactory.com/" rel="nofollow">Chinatown Ice Cream Factory</a>. Yes!
When we have used lychees we made an ice cream with fresh fruits. It was subtle but pretty good I think. I hadn’t thought of taking advantage of the syrup from the tin though, which sounded like a good idea since lychees are softly flavoured. So far, the best lychee ice cream I’ve had came from Chinatown Ice Cream Factory.

]]> http://www.triplemotion.com/2009/02/22/heretic-litchi-and-lime-sorbet/comment-page-1/#comment-231 Dr Big D Wed, 04 Mar 2009 09:32:04 +0000 http://www.triplemotion.com/?p=489#comment-231 Alleluia for Thibault and Celine, lone crusaders for the triple motion blog! Even more respect to you for making sorbet in the winter. I agree with you about the flavouring problem - from a taste point of view, sorbet is so transparent that if the flavour isn't the absolute apogee of that fruit it just ends up tasting generic. Alleluia for Thibault and Celine, lone crusaders for the triple motion blog! Even more respect to you for making sorbet in the winter. I agree with you about the flavouring problem – from a taste point of view, sorbet is so transparent that if the flavour isn’t the absolute apogee of that fruit it just ends up tasting generic.

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