Black Pepper Mango Sorbet
ACTIVE TIME: 20 minutes
TOTAL TIME: 6 hours 50 minutes
Yield: 1 quart
Photo by Lynne Calamia
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Software
Pepper Vodka
- 2 tablespoons peppercorns, slightly cracked
- 1 (750-ml) bottle vodka
Black Pepper Mango Sorbet
- 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
- 1/4 teaspoon black pepper essential oil
- 12 ounces sugar
Specialized Hardware
Food processor
Ice cream maker
ACTIVE TIME: 20 minutes
TOTAL TIME: 6 hours 50 minutes
Yield: 1 quart
Procedure
Pepper 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.
Black Pepper Mango Sorbet
- Place the mango flesh into the bowl of a food processor and process until smooth. Add the lime juice, pepper vodka, black pepper essential oil, and 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 40ºF or below, 2 to 3 hours.
- Process the sorbet in an ice cream maker according to the manufacturer's instructions, 20 to 25 minutes. Place in the freezer for at least 3 hours or overnight before serving.
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