What is the best way to color cake icing without using food coloring…?
Red cabbage is fairly easy to find (in the UK anyway) although it’s actually a deep purple. If you boil it in water the water becomes purple. Drain and boil the water some more, it will reduce town to a small amount of blue/purple liquid. Citric acid can be found in home-brew sections, or you could use lemon-juice. Turmeric is a fairly common yellow spice, predominantly used in Asian cooking (e.g. “curry”) Both chlorophyll (the stuff that makes green plants green and vegetable carbon (charcoal) are authorised food additives, having European “E-numbers”: E140 and E153. Beetroot is a deep-red root vegetable, which I don’t see fresh often (treat like red-cabbage). I believe that “beetroot Red” E162 is the same thing.
