Ingredients: |
Ingredients: Pink food coloring
¼ cup (60 g) cooked beets (canned or fresh)
½ cup (4oz/115g) beet juice (from can or cooking liquid)
Yellow food coloring
½ cup (4oz/115g) water
1 teaspoon ground turmeric
Purple food coloring
½ cup (4oz/115g) blueberries, fresh or frozen (if frozen and thawed)
⅓ cup (3oz /90g) water
Green food coloring
1 cup (1oz/30g) spinach, fresh or frozen (if frozen, thaw and drain)
½ cup (4oz/115g) water
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Directions: |
Directions:Pink
In a blender or food processor, blend the beets and juice together until smooth. Pass through a sieve to remove the beets and save the beet liquid which is your food coloring.
Store in an airtight container for up to 6 weeks in the refrigerator.
Yellow
In a small saucepan, simmer the water and turmeric for 2 to 3 minutes. Allow to fully cool.
Store in an airtight container for up to 6 weeks in the refrigerator. Turmeric can stain, so use a container you don’t mind turning yellow.
Purple
In a blender or food processor, blend the blueberries and water together until smooth. I like to use frozen berries because they have better color when defrosted. Pass through a sieve to remove the skins and pulp from the mix so you are just left with the purple liquid.
Store in an airtight container for up to 6 weeks in the refrigerator.
Green
If using fresh spinach, in a small saucepan, simmer the spinach and water for 2-3 minutes. Don’t cover the spinach as it will dull the green color. If using frozen and thawed spinach skip this step.
In a blender or food processor, blend the spinach and water together until completely smooth. Pass through a sieve to remove the leaves.
Store your green coloring in an airtight container for up to 6 weeks in the refrigerator.
Add your Homemade All Natural Food Coloring to icings, frostings or batter. Add more coloring, if necessary. |
This recipe for Natural Food Coloring is from