Black Pepper Mango Sorbet

Name: Black Pepper Mango Sorbet
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT6H50M0.000S
Yield: 1 quart
Ingredients: 2 1/2 to 3 pounds ripe mango flesh, from approximately 4 large mangoes; 1/4 cup freshly squeezed lime juice; 1/4 cup Pepper Vodka, recipe follows; 1/4 teaspoon black pepper essential oil; 12 ounces sugar; 2 tablespoons peppercorns, slightly cracked; 1 (750-ml) bottle of vodka

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Level: Easy
Total: 6 hr 50 min

Prep: 20 min
Inactive: 6 hr 30 min

Yield: 1 quart

Level: Easy
Total: 6 hr 50 min

Prep: 20 min
Inactive: 6 hr 30 min

Yield: 1 quart

Ingredients

2 1/2 to 3 pounds ripe mango flesh, from approximately 4 large mangoes

1/4 cup freshly squeezed lime juice

1/4 cup Pepper Vodka, recipe follows

1/4 teaspoon black pepper essential oil

12 ounces sugar

Pepper Vodka:

2 tablespoons peppercorns, slightly cracked

1 (750-ml) bottle of vodka

Directions

Place the mango into the bowl of a food processor and process until smooth. Add the lime juice, pepper vodka, black pepper essential oil and the sugar and process for an additional 5 to 10 seconds. Pass the mixture through a fine mesh strainer and place in the refrigerator to chill until the mixture reaches 40 degrees or below, approximately 2 to 3 hours.
Process the sorbet in an ice cream maker according to the manufacturer's instructions, approximately 20 to 25 minutes. Place in the freezer for 3 hours or overnight, before serving.

Pepper Vodka:

Yield: 1 (750-ml) bottle of vodka

Add the peppercorns to the vodka and allow to sit in a cool dark place for 7 days. Stir or gently shake to combine every few days. After 7 days, strain through a fine mesh strainer to remove the peppercorns. Place in a glass container with a lid and store in a cool dark place.