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Natural Food Colouring

For every home cook or craft-enthusiast that's ever struggled with using artificial colours - this recipe is for you.

Natural Food Colouring

My brother, Chris, was the poster child for what goes wrong when kids eat artificial colours. Red cordial was his theatre. This is for all of the mums out there who have to put their children on leashes if they come into contact with party food.

YELLOW

120ml water
½ teaspoon grated fresh turmeric (or use powdered)

Boil the water and turmeric in a small saucepan for 5 minutes. Allow to cool fully and store in a jar or airtight container in the fridge for up to a month. Use a teaspoon at a time – more for an intense yellow.

PURPLE

70g blueberries, fresh or frozen (if frozen, thaw and let them dry out on kitchen paper)
4 teaspoons water

Blitz the berries and water in a food processor until smooth. Strain through a super-fine mesh sieve to separate the solids from the colour. Store in a jar or airtight container in the fridge for up to a month. Use a teaspoon at a time – more for a brighter purple.

GREEN

60g spinach
6 tablespoons water

Cover the spinach in water and boil for 5 minutes. Strain and discard the cooking liquid. Blitz the spinach and 6 tablespoons water in a food processor until smooth. Add more water if it does not combine properly, a dash at a time. Strain through a fine sieve, allow to cool fully and store in a jar or airtight container in the fridge for up to a month. Use a teaspoon at a time – more for a darker green.

RED

80g raspberries
4 teaspoons water

Blitz the berries and water in a food processor until smooth. Strain to remove seeds. Store in an airtight container for up to two weeks in the refrigerator. Start by adding a teaspoon to icings, frostings or batter to give a subtle red hue. Add more colouring gradually.

PINK

125g cooked beetroot (sold in vacuum packs)
2 teaspoons juice from the pack

Blitz the beetroot and juice in a food processor until smooth. Strain if desired. Store in an airtight container for up to two weeks in the fridge. Add

1 teaspoon to icings, frostings, or batter for starters to impart a pink hue. Add more colouring gradually, if needed.

This is an Edited extract from The Art of the Natural Home by Rebecca Sullivan. Published by Kyle Books. RRP $39.99. Out now.

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