I’ll add some better pictures soon, but I wanted to show you the best way to be able to easily use natural, DIY food coloring – have it on hand, just like you used to with the food coloring droplets you used to keep in your spice drawer.
I make it ahead, when I happen to have the ingredients on hand (the fresh ingredients, like fruits and vegetables, that can spoil). If I have a bit of spinach, I blend it up, squeeze out the darkly-colored water, freeze it, and use the spinach pulp in soups, with cottage cheese, or some other creative way.
I’ll pound down a handful of leftover blackberries, use the pulp for jam, and put the deeply colored clear juice in the freezer.
I’ll add more detail later, but I thought I’d post this to answer the questions I’ve gotten about the ‘convenience’ of it!
If you make them ahead, when you happen to have the ingredients, it’s easy to pop them out of the freezer and use what you need in your recipe.
Here are the colors from fresh ingredients to make ahead when you have them on hand (other colors, like yellow, can be made quickly from turmeric, which can keep forever in your spice drawer):
It’s time to start thinking of colorings as an ingredient from the kitchen, not the laboratory.