Good Eats Pepper Vodka Recipes

BLACK PEPPER MANGO SORBET

Steps:

• 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.

PEPPER VODKA

Steps:

• 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 sterilized* glass container with a lid and store in a cool dark place.
• Tips on Sterilizing Jars Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
• Sterilizing Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed. To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

CHILE PEPPER VODKA

Steps:

• Put the chiles in the bottle of vodka.
• Let the vodka sit for a week.
• At the end of the week, taste the vodka.
• Is it hot enough: If hot enough, strain out the peppers and use the vodka.
• If not hot enough, return to shelf.

GOOD EATS PEPPER VODKA

Steps:

• Put the peppercorns in a plastic bag and crush between a counter top and a cast iron frying pan.
• Add the broken peppercorns to the vodka.
• Shake once a day for seven days.
• Strain through a coffee pot filter.