Q&A for How to Make Natural Food Coloring

Yes! For pink, use beet juice. For yellow, use turmeric powder and water. For purple, use thawed-out frozen blueberry juice. For green, use blended up water and spinach.

You could hang some edible (yes, edible) flowers upside down by the stems until they've dried, then crush them into a powder. The brighter the flowers' color, the better.

If you're okay with the flavor, coffee or cocoa powder make excellent deep browns. If you don't like coffee or chocolate, molasses might work, but it's much too sweet for some people.

You can use beets, red dragon fruit, prickly pear, or red cabbage. Try to find saturated red fruits and veggies at the grocery store.

Put food coloring in the water, then boil the noodles. Alternatively, if you make your own noodles, you could mix the food coloring into the noodle dough.

You can make green food coloring with green grapes. Crush the grapes to extract the juice, strain out the solids, and then simmer the juice on low heat to intensify the color. Once thickened, let it cool and test the color. It may be a softer green, but it works as a natural option.

Homemade green food coloring lasts about a week in the refrigerator if made with fresh ingredients like grapes or parsley. If made with matcha, it can last several weeks. For longer storage, freeze it in ice cube trays and use as needed. Check for spoilage before using.