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
