Ingredients
The following ingredients have 1 Servings
- Pink food coloring
- 1/4 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 turmericPurple food coloring
- ½ cup (4oz/115g) blueberries, fresh or frozen (if frozen and thawed)
- ⅓ cup (3oz /90g) waterGreen food coloring
- 1 cup (1oz/30g) spinach, fresh or frozen (if frozen, thaw and drain)
- ½ cup (4oz/115g) water
Instruction
- 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.
