We wanted to share the most basic, cheapest method to make the food colourings. There are other methods which require things like a juicer and a dehydrator, but not everyone has those. The boil method yields beautiful hues, it's fun and easy enough for the kids to help out.
You can use plant powders mixed into whatever you’re making and they generally result in much punchier colour. This is because you can only add very limited liquid to a recipe before you alter the composition. Store bought artificial colourings are highly concentrated and only require a few drops. But it's difficult to get true colour from just plants without using loads of liquid.
If you have time and patience you can make your own plant powders at home. There are lots of resources online to help with this.
When making these colours we’ve shared below you will need to taste as you go. And just add colourings into what you're making a little at a time. Take care with the blue, the baking soda can shine through.
We found the beetroot to be the most rewarding, the colour is rich and intense, and the flavour non-obtrusive. Green was the trickiest, we have had more success using matcha powder to get a much brighter green without the 'green' taste of the spinach shining through.
Recipes.
Red
2x medium beetroot
1 1/2 cups water
Chop the beets into small cubes and put into a saucepan small enough so the beets are covered with water.
Bring to the boil, then reduce to a simmer.
The liquid will reduce down, so make sure you keep an eye on it. And add a tad more water if necessary.
Cook until the beets are tender, and you are left with a few tablespoons of liquid. This is your food colouring.
Make a delicious salad with the cooked beets, cress or rocket, parsley, a handful of walnuts and a mustard and lemon dressing.
Orange
1 tsp turmeric powder
1/2 cup water
In a small pot bring the turmeric and water to a boil.
Simmer for 7-10 minutes.
Cool completely and store in an airtight container for up to 1 week.
If you have a juicer then another option is carrot juice, which gives a lovely orange colour and subtle flavour.
Yellow
1/2 tsp turmeric
1/2 cup water
Follow the directions for orange above.
Purple
1/2 cup blueberries
1/2 cup water
Bring the blueberries and water to a boil in a small saucepan.
Reduce to low and simmer for 15 minutes.
Mash the berries as they cook.
Leave the berries to cool down in the pan, then strain the liquid into an airtight container, and store in the fridge up to one week.
Blue
1/2 red cabbage
baking soda
about 2 cups water
Chop up the cabbage into thin strips and put into a saucepan with the water.
Bring to the boil, then reduce to medium heat.
Simmer until the cabbage is limp and overcooked like grandma use to make.
Leave the cabbage to cool in the pan, then once cool strain liquid into an airtight container and store in the fridge for up to one week.
Start by adding a little baking soda to the liquid at a time until you achieve the blue you want.
Remember to taste as you go!
If you leave the baking soda out you have a lovely purple dye.
