How To Make Natural Food Coloring
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How To Make Natural Food Coloring
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How to make natural food coloring? The answer's easy. You can make it from scratch in shades of pink, purple, green, and yellow, with no artificial coloring, no preservatives, and no monumental price tag. Just fruits and vegetables.
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Ingredients
For pink food coloring
- 1/4 cup beet drained, canned
- 1 teaspoon beet juice drained from canned beets
For yellow food coloring
- 1/4 cup water
- 1/2 teaspoon Turmeric ground
For purple food coloring
- 1/4 cup blueberries fresh or frozen (if frozen, thaw and drain)
- 2 teaspoons water
For green food coloring
- 1 cup spinach fresh or frozen (if frozen, thaw and drain)
- 3 tablespoons water plus more as needed
Instructions
- Choose your color below and simply follow the instructions below.
Notes
- In a high-speed blender or food processor, mix the beets and juice together until smooth. Strain if desired.
- Store in an airtight container for up to 2 weeks in the refrigerator. Add 1 teaspoon to icings, frostings, or batter for starters to impart a pink hue. Add more coloring, if necessary.
- In a small saucepan, boil the water and turmeric for 3 to 5 minutes. Allow to fully cool.
- Store in an airtight container for up to 2 weeks in the refrigerator. Turmeric can stain, so use a container you don’t mind turning yellow. Add 1 teaspoon to icings, frostings, or batter for starters to impart a yellow hue. Add more coloring, if necessary. [Editor’s Note: Be careful when working with turmeric as it tends to stain whatever it comes in contact with, including countertops and wee fingers.]
- In a high-speed blender or food processor, blend the blueberries and water together until smooth. Using a fine-mesh sieve, strain the skins from the mix.
- Store in an airtight container for up to 2 weeks in the refrigerator. Add 1 teaspoon to icings, frostings, or batter for starters to impart a purple hue. Add more coloring, if necessary.
- If using fresh spinach, in a small saucepan, boil the spinach in enough water to cover for 5 minutes. Drain, discarding the cooking liquid.
- If using frozen and thawed spinach, skip to the next step.
- In a high-speed blender or food processor, blend the spinach and water together until completely smooth. If the mixture clumps or stubbornly refuses to blend, add more water as needed, 1 tablespoon at a time. Strain, if desired, and let cool.
- Store in an airtight container for up to 2 weeks in the refrigerator. Add 1 teaspoon to icings, frostings or batter for starters to impart a green hue. Add more coloring, if necessary.
Nutrition Information
Show Details
Serving
1teaspoon
Calories
1kcal
(0%)
Carbohydrates
0.1g
(0%)
Protein
0.03g
(0%)
Fat
0.01g
(0%)
Saturated Fat
0.001g
(0%)
Monounsaturated Fat
0.001g
(0%)
Sodium
1mg
(0%)
Fiber
0.04g
(0%)
Sugar
0.1g
(0%)
Nutrition Facts
Serving: 48teaspoons
Amount Per Serving
Calories 1 kcal
% Daily Value*
| Serving | 1teaspoon | |
| Calories | 1kcal | 0% |
| Carbohydrates | 0.1g | 0% |
| Protein | 0.03g | 0% |
| Fat | 0.01g | 0% |
| Saturated Fat | 0.001g | 0% |
| Monounsaturated Fat | 0.001g | 0% |
| Sodium | 1mg | 0% |
| Fiber | 0.04g | 0% |
| Sugar | 0.1g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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4.9
18 reviews
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