Id go with a lobster bisque base with some exotic spices like a little saffron and cumin naybe toss in a few drops of lemon extract or some lemon zest. Make a nice smooth puree and then freeze it. Could work nicely.
[mind you this is coming from the girl who plans to make ceviche sorbet this year]
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timeasmymeasure
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Date: 2007-06-26 07:06 pm (UTC)[mind you this is coming from the girl who plans to make ceviche sorbet this year]
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Date: 2007-06-26 09:05 pm (UTC)no subject
Date: 2007-06-29 02:47 pm (UTC)