Fizzy sherbet powder

A purely nostalgic addition. If you are a child of the 1970s, you may remember those little opaque paper bags of sherbet, sold with a teensy spoon? First you licked your spoon, then dipped it into the bag so the powder would cling to it, then put it in your mouth, and repeated until all the sweet, fizzy, powdered sugar had gone and you were in a bit of a daze. An inexpensive but thrilling high. It was the same kind of fizzy stuff that filled sherbet cones, which were like a mini ice cream cone, but topped with marshmallow coated in hundreds and thousands. There were also sherbet fountains, with a liquorice straw for sucking up the fizz, small chewy lollies with fizzy centres, sherbet-filled straws and sherbet flying saucers! (In Australia there was also another popular Sherbet, with a filling of Daryl Braithwaite, cloaked in snug satin suits. Good times. Howzat!) A nice way to give the kids just a taste of this fun treat — and I stress the words fun and treat — is to sprinkle a little over cut fruit.

Makes 10 (1 tablespoon) packets, or 20 (2 teaspoon) serves

2½ teaspoons citric acid

2¼ teaspoons bicarbonate of soda (baking soda)

120 g (4¼ oz/1 cup) icing sugar mixture

Mix all the ingredients in a bowl until well combined. If not using straight away, store in a small airtight container; the mixture is best used within a week.

For serving, divide among small paper bags or mini cups. Kids can dip into the sherbet with a finger, spoon, lollipop, liquorice strap or a piece of fruit.

Photography © Brett Stevens

change the flavour by adding some dehydrated fruit powder or jelly crystals.