3 Ways to Make Natural Pink Food Coloring

Synthetic food dyes are making a lot of headlines lately, as there’s a push from some to get them out of the food supply.

Do I think the synthetic dyes used in the U.S. are dangerous? No. But there are cautions. Some dyes (like Yellow 5) can cause itching and hives for certain people. And there is evidence that dyes may affect attention and behavior in kids who are sensitive to them. Luckily, if you want to avoid dyes, there are a lot of companies now using natural colors from plants in their products. 

You can also make natural food colors at home. Here are three ways to make a pretty, natural pink color you can use in frosting for cakes, cupcakes, and cookies:

Method 1: Fresh strawberries

This gives your frosting a delicious (and genuine) berry flavor. And any leftover puree you have is amazing on ice cream or stirred into yogurt.

1. Wash and de-stem 8 ounces of strawberries.
2. Blend berries in a blender or food processor until smooth (if the mixture looks seedy, put it through a fine mesh strainer). 
3. Cook the puree on the stove over medium-low heat, stirring, for about 15 minutes, so it thickens. 
4. Use the puree in place of the milk or water called for in your frosting recipe.

Method 2: Freeze-dried berries

Freeze-dried fruit contains just one ingredient: fruit!. The crushed berries will add a little texture and some pretty red flecks to your frosting.

1. Pulverize ½ cup freeze-dried berries (strawberries or raspberries) in a mini food chopper until you get a powder. Or place the berries in a zip-top bag and pound them with a mallet or rolling pin until crushed finely. 
2. Add the crushed berries to your frosting recipe to get the desired hue.

Method 3: Beets

Simmering chopped beets produces a natural pink/red color. The longer you simmer them, the darker the color will be. I don’t think this adds a strong beet flavor, but I do recommend adding a drop or two of almond extract or vanilla extract to the frosting to mask any beet flavor (if using almond extract, be aware that it may not be safe for people with nut allergies).

1. Rinse and chop 2 fresh beets (no need to peel them) and blend with 1/2 cup water in a blender until it becomes pulp. 
2. Pour mixture into a small saucepan and simmer on low heat for up to 90 minutes, stirring occasionally. 
3. Pour the mixture through a fine mesh strainer, then use it in place of the milk or water called for in your frosting recipe.