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Pink
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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.
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Store in an airtight container for up to 6 weeks in the refrigerator.
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Yellow
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In a small saucepan, simmer the water and turmeric for 2 to 3 minutes. Allow to fully cool.
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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.
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Purple
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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.
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Store in an airtight container for up to 6 weeks in the refrigerator.
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Green
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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.
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In a blender or food processor, blend the spinach and water together until completely smooth. Pass through a sieve to remove the leaves.
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Store your green coloring in an airtight container for up to 6 weeks in the refrigerator.
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Add your Homemade All Natural Food Coloring to icings, frostings or batter. Add more coloring, if necessary.