Fruits and vegetables give Easter eggs and foods safe, healthy color
— NRDC's Smarter Living, Reprinted by Lilac Hills Ranch, March 27, 2013
Dyeing Easter eggs or baking with natural food dyes is easy and well worth it. Natural dyes are lovely and easy to make on your own for coloring frosting and other decorations such as cookies, cakes, and candies, using the juice from fruits and vegetables.
Choose a few primary colors you want to focus on, and from these you can blend new colors. You want to use the juice of colorful produce, and canned, frozen, and fresh produce are equally good choices. One half-cup will make plenty of food dye.
Ingredients to create:
| Red dye:
| Brown dye:
Add water as needed.
Add the juice straight from thawed berries, or juice drained from canned beets to a small saucepan, and add water as needed, but not too much so as not to dilute the natural colors. Simmer for 15 minutes or so, using a potato masher to squeeze out as much juice from the fruit or vegetable as possible. Strain and cool. Mix colors for various colors as desired.
This article was reprinted with permission from SimpleSteps.org.