Ingredientes para Food Colors
- 1 cup fresh beets
- 2 cups water
- 2 tablespoons white vinegar
- 1 cup cranberries
- skins from 5 medium yellow onions
- 1 cup daffodil, acacia, or crocus blossoms
- ½ medium head chopped red cabbage
- 1/2 cup fresh or canned blueberries
- ½ cup fresh or frozen blackberries
- skins from 5 medium red onions
- 1 cup clean grass clippings, spinach, or moss
- 1 cup strong brewed coffee or 10 tea bags
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Cómo preparar Food Colors
- **Red Food Coloring (Beet Method):**
- Cover 1 cup of fresh beets with 2 cups of water in an enamel or glass saucepan.
- Bring to a boil, then reduce heat and simmer until beets are tender (about 20-25 minutes).
- Remove beets from the pot, cool slightly, peel, and chop.
- Return chopped beets to the cooking liquid and let steep for at least 4 hours, or preferably overnight in the refrigerator.
- Strain the liquid through a fine-mesh sieve or cheesecloth; measure out ¾ cup of the beet juice.
- Add 2 tablespoons of white vinegar to the beet juice (this helps preserve the color).
- **Red Food Coloring (Cranberry Method):**
- Combine 1 cup of cranberries and 1 ½ cups of water in a saucepan.
- Bring to a boil, reduce heat, and simmer for 2 hours, mashing cranberries frequently.
- Strain the liquid through a fine-mesh sieve or cheesecloth.
- **Yellow Food Coloring (Onion Skin Method):**
- Gently remove the outer skins from 5 medium yellow onions.
- Combine onion skins and 1 cup of water in a saucepan.
- Bring to a boil, then reduce heat and simmer for 10 minutes, or until the liquid is a deep yellow.
- Strain the liquid through a fine-mesh sieve or cheesecloth.
- **Yellow Food Coloring (Flower Method):**
- Combine 1 cup of daffodil, acacia, or crocus blossoms (ensure they are edible) with 1 ½ cups of water in a saucepan.
- Bring to a boil, reduce heat, and simmer, covered, for 2 hours.
- Strain the liquid through a fine-mesh sieve or cheesecloth.
- **Blue Food Coloring (Red Cabbage Method):**
- Combine ½ medium head of chopped red cabbage and 1 cup of water in a saucepan.
- Simmer, covered, until the cabbage is tender and the liquid turns dark green-blue (about 15-20 minutes).
- Strain the liquid through a fine-mesh sieve or cheesecloth.
- **Blue Food Coloring (Blueberry Method):**
- Combine 1/2 cup fresh or canned blueberries and 1 cup of water in a saucepan.
- If using fresh berries, simmer for 30 minutes, mashing occasionally, for a darker shade.
- Strain the liquid through a fine-mesh sieve or cheesecloth.
- **Purple Food Coloring:**
- Allow ½ cup of fresh or frozen blackberries to thaw at room temperature for 30 minutes.
- Blend the blackberries for 30 seconds.
- Strain the resulting puree through a fine-mesh sieve or cheesecloth.
- **Green Food Coloring (Red Onion Skin Method):**
- Gently remove the outer skins from 5 medium red onions.
- Combine onion skins and 1 cup of water in a saucepan.
- Bring to a boil, reduce heat, and simmer for 10 minutes.
- Strain the liquid through a fine-mesh sieve or cheesecloth.
- **Green Food Coloring (Plant Method):**
- Combine 1 cup of clean grass clippings, spinach, or moss with 1 ½ cups of water in a saucepan.
- Bring to a boil, reduce heat, and simmer, covered, for 10 minutes.
- Strain the liquid through a fine-mesh sieve or cheesecloth.
- **Brown Food Coloring:**
- Combine 1 cup of strong brewed coffee or 10 tea bags with 1 cup of water in a saucepan.
- Simmer, uncovered, for 30 minutes.
- Strain the liquid through a fine-mesh sieve or cheesecloth.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
54g
Fat
0g
Carbs
5g
