Black Pepper Mango Sorbet

1. 1

   Place the mango into the bowl of a food processor and process until smooth.

2. 2

   Add the lime juice, pepper vodka, black pepper essential oil and the sugar and process for an additional 5 to 10 seconds.

3. 3

   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.

4. 4

   Process the sorbet in an ice cream maker according to the manufacturer's instructions, approximately 20 to 25 minutes.

5. 5

   Place in the freezer for 3 hours or overnight, before serving.

6. 6

   2 tablespoons peppercorns, slightly cracked

7. 7

   1 (750-ml) bottle of vodka

8. 8

   Add the peppercorns to the vodka and allow to sit in a cool dark place for 7 days.

9. 9

   Stir or gently shake to combine every few days.

10. 10

    After 7 days, strain through a fine mesh strainer to remove the peppercorns.

11. 11

    Place in a glass container with a lid and store in a cool dark place.

12. 12

    Inactive Prep Time: 7 days

* Per serving · 4 servings · Values may vary.

No additional tips available.