Lunch: Black Pepper Mango Sorbet

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

Instructions

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.

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