The Tasmanian Pepperberry is a rare find, native to Australia and wild harvested in limited quantities. There are a dazzling array of flavors in that little pepperberry! It has many uses, but one of our favorite ways to use it is in all kinds of infusions, such as honey, oil and alcohol. (An added bonus – it adds a pinkish-purplish color to your infusion.) Tasmanian Pepperberry-infused honey is easy to make and can be used for any recipe that calls for honey. We found that when mixed in with fresh strawberries, blackberries and raspberries, it makes a heavenly combination perfect for brunch or dessert. Try it on waffles, french toast or pancakes, or better yet…liberally pour it over ice cream, then sit on the front porch and enjoy the lazy summer afternoon. We won’t tell…
1 pint fresh strawberries, cut into bite-sized pieces
1 tsp. vodka, rum, tequila or other liquor (optional)
Put the honey into a small pan and heat on low until the honey has become more "liquid". Pour into a bowl and add the ground Tasmanian Pepperberry, mixing well. All to cool before you add it to the berries. (You can make the infused honey ahead of time - make double, so you have extra to use for other things.)
Put the berries into a big bowl. Whisk together the cooled honey, orange juice and alcohol (if using) in a small bowl. Pour over the berries and gently toss. (It's ok if some of the berries get smooshed.) Let sit at room temperature for about an hour, stirring occasionally (to help the berries "break down" a bit - that just makes it taste even better).
You can serve this for any meal or snack. This tastes just as good on pancakes as it does on ice cream or even just mixed in with Greek yogurt.
We source the freshest spices possible, and use them to create original blends inspired by regional traditions. From our artisan shop adjacent to
Seattle’s Pike Place Market, we have been providing the finest quality herbs, spices and teas to discerning chefs since 1992.