How to Make DIY Natural Food Coloring from Vegetables

Step 1

Select vibrant veggies: spinach for green, beetroot for red, carrots for orange, and purple cabbage for blue.

Step 2

Wash vegetables thoroughly, peel if needed, and chop into small pieces for easier processing.

Step 3

Blend vegetables with a little water to create a puree, or use a juicer for a smoother liquid.

Step 4

Strain the puree through a fine sieve or cheesecloth to extract the concentrated juice.

Step 5

Simmer the juice on low heat to reduce and concentrate the color for a richer hue.

Step 6

For variations, mix juices (e.g., beetroot and carrot for a reddish-orange) or add acidic/alkaline agents for shifts.

Step 7

Pour into airtight containers and refrigerate; use for cakes, frostings, or beverages within 1–2 weeks.