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, recipe follows
• 1/4 teaspoon black pepper essential oil
• 12 ounces sugar

1. Place the mango into the bowl of a food processor and process until smooth.
2. Add the lime juice, pepper vodka, black pepper essential oil and the sugar and process for an additional 5 to 10 seconds.
3. 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.
4. Process the sorbet in an ice cream maker according to the manufacturer's instructions, approximately 20 to 25 minutes.
5. Place in the freezer for 3 hours or overnight, before serving.
6. 2 tablespoons peppercorns, slightly cracked
7. 1 (750-ml) bottle of vodka
8. Add the peppercorns to the vodka and allow to sit in a cool dark place for 7 days.
9. Stir or gently shake to combine every few days.
10. After 7 days, strain through a fine mesh strainer to remove the peppercorns.
11. Place in a glass container with a lid and store in a cool dark place.
12. Yield: 1 (750-ml) bottle of vodka
13. Inactive Prep Time: 7 days

mango, freshly squeezed lime juice, pepper vodka, black pepper, sugar

Taken from www.foodnetwork.com/recipes/alton-brown/black-pepper-mango-sorbet-recipe.html (may not work)