Spicy Fruit Sprinkle

A startling, vibrant mix of Quandong, Mountain Pepperberry, fresh River Mint, and Forestberry Herb blended with plain white sugar.

This mix is made on the lands of the Gundungurra people of New South Wales.

The Mountain Pepperberry adds a dark berry warmth, plus its distinctive purple colour, to any dishes you add it to, while the Mint and Quandong provides sharpness and tanginess to stop it being too intense. The fresh mint is blended with the sugar before the other ingredients are added, and provides its lovely minty aroma.

Use it wherever you use sugar, but particularly give it a go sprinkled on fruit salads, or on biscuits (cookies) just before they're put in the oven.

Use Spicy Fruit Sprinkle in:

• Meringues and pavolas
• Biscuits
• Cheesecakes
• Sprinkled over pancakes with lemon and sugar, or cooked into the pancakes themselves
• Sweet french toast
• Creme brûlée and other custardy dishes
• Crusting the edges of cocktail glasses - such as margheritas
• Making a deep purple sugar syrup for sorbets and cocktails
• Sweetening serving cream
• Custard, particularly for making icecream