How To Make Natural Food Coloring

How to make natural food coloring? The answer’s easy. Here’s how to make it homemade from scratch in shades of red, green, yellow, and blue, with no artificial coloring, no preservatives, and no monumental price tag. Just fruits and vegetables.

Adapted from Cara Reed | Decadent Gluten-Free Vegan Baking | Page Street Publishing, 2014

Knowing how to make natural food coloring from scratch is something we’ve been wanting to do for literally years and years and years. And after trying countless different approaches, we finally we have the DIY natural food coloring recipe we’ve been wanting, seeking, and needing. No artificial colors. No preservatives. And no monumental price tag. Just vegetables and fruits and water. Keep in mind that when mixed into frostings or icing, natural food coloring will create lovely pastels rather than incredibly vibrant and nearly neon hues. Originally published November 29, 2014.–Renee Schettler Rossi

How To Make Natural Food Coloring

• Quick Glance
• 5 M
• 10 M
• Makes 1/4 cup each

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Ingredients

• For pink food coloring
• 1/4 cup canned beets, drained
• 1 teaspoon drained beet juice from the can
• For yellow food coloring
• 1/4 cup water
• 1/2 teaspoon ground turmeric
• 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

Directions

• 1. Choose your color below and simply follow the instructions.

Choose Your Color

• Pink
• 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.
• Yellow
• 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.]
• Purple
• 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.
• Green
• 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.

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