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
2 tablespoons peppercorns, slightly cracked
1 (750-ml) bottle of vodka
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.
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.
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