Recipe courtesy of Alton Brown
Black Pepper Mango Sorbet
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- Level: Easy
- Total: 6 hr 50 min
- Prep: 20 min
- Inactive: 6 hr 30 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 156
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 1 mg
- Level: Easy
- Total: 6 hr 50 min
- Prep: 20 min
- Inactive: 6 hr 30 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 156
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 1 mg
Ingredients
Pepper 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.
