MANGO VODKA MIXERS RECIPES

Steps:

• Make the simple syrup:
• In a blender, puree the mango, sugar, and water until smooth. Transfer the mixture to a small pot and bring to a boil over high heat. Reduce the heat to low and simmer until the sugar has dissolved and the mixture is somewhat translucent, about 10 minutes. Remove from heat and strain the mixture. Discard fibrous solids, if any.
• Transfer the simple syrup to a glass container with a tight fitting lid. Simple syrup will keep for a couple of weeks in the refrigerator. Makes a little over half a cup of simple syrup.
• Infuse your vodka:
• Cut and peel the mangoes into the mason jar, extracting as much pulp from the mango as you can. Since the mangoes are ripe, you can scrape the pulp with a spoon into the jar. Same goes for the peel. I want those mangoes all up in there. With a muddler or back of the wooden spoon, mash the mangoes a bit; enough to release those mango juices.
• Add the simple syrup. Pour enough vodka to almost reach the top of your mason jar. Seal with a tight fitting lid, give it a good hard shake, and store in a dark place. Shake the jar once a day and allow to infuse anywhere from 1 week and up to 1 month. The longer it infuses, the more concentrated your vodka will be.
• After the infusion period, strain mango pulp from the vodka using a cheesecloth lined strainer into a measuring cup, pressing on the solids. Pick up the cheesecloth, give it a couple of twists to close and then give it a hearty squeeze to extract as much booze as possible. Discard the fibrous mango solids. Transfer strained vodka back into the mason jar and store either in the fridge or at room temperature until ready to use.
• Makes about ½ gallon (64 ounces) of mango infused vodka.

Steps:

• Pour the Prosecco and vodka into 2 Champagne flutes, dividing equally. Spoon a scoop of sorbet into each flute. Sprinkle with mint and serve immediately.