Black Pepper Mango Sorbet

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What an excellent idea! After searching high end grocery stores, and not finding the oil, I decided to double the amount of pepper vodka, and it tasted excellent. I think I'll make a raspberry basil sorbet next!

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I enjoyed this wonderful play on black peppers. As for Black pepper oil I used Young living essential oils. They are the most pure and you don't need much.
I only used about 10-14 drops to make this a great sorbet. If you need some contact www.youngliving.us Feel free to use my distrbutor number 46223.
Just remember you don't need as much oil as AB used. I use the oils like lemon, lime, orange, and cinnamon from there in many dishes when I want to keep the presentation of the food clean. Glad AB challenges the norm with dishes like this. Enjoy

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I made this without the oil. It was wonderful. Does anyone know where to find the oil? I went to two gourmet grocery stores and Whole Foods and could not find it. I think I would like the stronger flavor of pepper.

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I left out the pepper oil and it created a dreamy sorbet that had just a hint of pepper. A delicious use of fresh mango. Is is just happenstance that his show is called Good Eats?

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I'm on my 4th batch of this sorbet. The black pepper infused vodka seems to add a creamy smoothness to the sorbet that water just can't match. The black pepper plays off the mango's natural zing and is a brilliant combination. I did not use any black pepper essential oil in my sorbet, however the black pepper flavor is still there. How simple can you get, 4 mangos, a lime, black pepper vodka (crack pepper and add to vodka and a cup and a half of sugar in a blender, chill and into the ice cream maker. Alton, you are a genius!