Natural Food Coloring for Jellies, Creams, Ices, and Cakes

Ingredients

• 0.5 cup Water (For red coloring (1 gill = approximately 1/2 cup))
• 20 grains Cochineal (Approximately 1.3 grams or 1/4 teaspoon; available at specialty baking stores)
• 20 grains Alum, finely pounded (Approximately 1.3 grams or 1/4 teaspoon; food-grade alum)
• 20 grains Cream of tartar, finely pounded (Approximately 1.3 grams or 1/4 teaspoon)
• 0.25 teaspoon Saffron threads (For yellow coloring; steep in 2 tablespoons hot water)
• 2 tablespoons Hot water (For steeping saffron)
• 1 cup Fresh spinach leaves, washed and torn (For green coloring; packed measurement)
• 0.25 cup Water (For boiling spinach)

Instructions

1. 1Finely pound the cochineal, alum, and cream of tartar together until they form a fine powder.
2. 2Combine the pounded ingredients with 1/2 cup water in a small saucepan. Bring to a boil, then reduce heat to very low and simmer slowly until the liquid is reduced by half (to about 1/4 cup).
3. 3Strain the reduced liquid through a fine-mesh strainer or cheesecloth into a small glass bottle or vial. Let cool completely before sealing. Store in a cool, dark place.
4. 4Place saffron threads in a small bowl and pour hot water over them. Let steep for 10-15 minutes until the water turns a deep golden yellow. Strain if desired and store in a small glass bottle.
5. 5Wash spinach leaves thoroughly and tear into small pieces. Place in a small saucepan with 1/4 cup water, cover tightly with a lid, and bring to a boil. Boil for 3-5 minutes until leaves are very soft and water is bright green.
6. 6Remove from heat and let cool slightly. Press the spinach leaves through a fine-mesh strainer or squeeze through cheesecloth to extract all the green juice. Discard the solids. Store the green liquid in a small glass bottle in the refrigerator and use within 2-3 days.