Black Pepper Mango Sorbet (Alton Brown) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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 |
Directions:
1. 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.
2. 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.
3. Pepper Vodka:
4. 2 tablespoons peppercorns, slightly cracked
5. 1 (750-ml) bottle of vodka
6. 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.
7. Yield: 1 (750-ml) bottle of vodka
8. Inactive Prep Time: 7 days
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