I needed some green food coloring and decided not to buy the usual dye from the grocery store. I did a little research and learned how to make my own. The Following is copied from the Organic Wife: at anorganicwife.com
Purple: Hibiscus Flower Powder
The hibiscus is a beautiful flower commonly used in herbal teas in many Asian, African, and Caribbean countries for its many health benefits, including improving heart health and the immune system and even preventing or curing hair loss and hair greying. I get this powder from Mountain Rose Herbs. Very little powder is needed to make a pretty purple color, so the taste of the frosting is not affected.
Green: Liquid Chlorophyll
You may have heard other tips that say you can puree spinach or some other leafy greens to make food coloring. That is true, but why go through all that work when you can just buy liquid chlorophyll? Chlorophyll is what makes plants green. A small bottle doesn't cost much and it lasts a very long time. You can get it at most health food stores in the supplements section. It is tasteless. I went a little crazy and squeezed out too many drops here, which is why this frosting turned out dark green, but in the past I have successfully made a very pretty light green with just a couple of drops. (See my Dark Chocolate Guinness Cupcakes with Mint Buttercream.)
Yellow: Turmeric
I hope you all have turmeric in your spice cabinet! It has many health benefits, including being a strong anti-inflammatory and natural liver detoxer. Turmeric has a very mild taste so again flavor was not affected. The only thing to be careful of when using turmeric is that it stains many surfaces so make sure you're wearing an apron! I loved the sunshine yellow turmeric produced, it was my favorite cupcake!
Pink: Strawberry Puree
I have used strawberry puree and raspberry puree successfully to make pink food coloring. Puree fresh or frozen strawberries or raspberries, then strain over a fine mesh sieve to get out the seeds. Reduce the puree in a saucepan over medium heat to get out the extra water. If your puree is too watery, you will need more to get color, and if will affect the consistency of your frosting. The taste of the berries does come out in the frosting, but of course, that is a pleasant taste!
Blue: Red Cabbage
This one is a little more work, but the color is wonderful. Chop one red cabbage. Put it in a large pot and cover with water. Bring to a boil, then lower the heat and simmer for 10 minutes. Strain out the cabbage pieces. Boil the purple water and reduce it until it's very thick. I reduced about 6 cups of water to about ½ cup. Pour the purple water into a small bowl or measuring cup. Add baking soda, a pinch at a time, until the water turns blue. It will look dark blue, but when you add a small amount to say, frosting, it comes out pastel. It's very pretty.
Purple: Hibiscus Flower Powder
The hibiscus is a beautiful flower commonly used in herbal teas in many Asian, African, and Caribbean countries for its many health benefits, including improving heart health and the immune system and even preventing or curing hair loss and hair greying. I get this powder from Mountain Rose Herbs. Very little powder is needed to make a pretty purple color, so the taste of the frosting is not affected.
Green: Liquid Chlorophyll
You may have heard other tips that say you can puree spinach or some other leafy greens to make food coloring. That is true, but why go through all that work when you can just buy liquid chlorophyll? Chlorophyll is what makes plants green. A small bottle doesn't cost much and it lasts a very long time. You can get it at most health food stores in the supplements section. It is tasteless. I went a little crazy and squeezed out too many drops here, which is why this frosting turned out dark green, but in the past I have successfully made a very pretty light green with just a couple of drops. (See my Dark Chocolate Guinness Cupcakes with Mint Buttercream.)
Yellow: Turmeric
I hope you all have turmeric in your spice cabinet! It has many health benefits, including being a strong anti-inflammatory and natural liver detoxer. Turmeric has a very mild taste so again flavor was not affected. The only thing to be careful of when using turmeric is that it stains many surfaces so make sure you're wearing an apron! I loved the sunshine yellow turmeric produced, it was my favorite cupcake!
Pink: Strawberry Puree
I have used strawberry puree and raspberry puree successfully to make pink food coloring. Puree fresh or frozen strawberries or raspberries, then strain over a fine mesh sieve to get out the seeds. Reduce the puree in a saucepan over medium heat to get out the extra water. If your puree is too watery, you will need more to get color, and if will affect the consistency of your frosting. The taste of the berries does come out in the frosting, but of course, that is a pleasant taste!
Blue: Red Cabbage
This one is a little more work, but the color is wonderful. Chop one red cabbage. Put it in a large pot and cover with water. Bring to a boil, then lower the heat and simmer for 10 minutes. Strain out the cabbage pieces. Boil the purple water and reduce it until it's very thick. I reduced about 6 cups of water to about ½ cup. Pour the purple water into a small bowl or measuring cup. Add baking soda, a pinch at a time, until the water turns blue. It will look dark blue, but when you add a small amount to say, frosting, it comes out pastel. It's very pretty.
