[Sca-cooks] blue food coloring

[Cindy M. Renfrow]

Hi. I'm here.

As everyone said, blue is the least common & hardest to make.

I wouldn't eat anything with turnsole, indigo (Indigofera suffruticosa) or
woad (Isatis tinctoria) in it. (But I won't eat yogurt either.)  These were
used by infusing snippets of blue-dyed rags to release the color.

Apart from what has already been mentioned, mulberries & blackberries make
a nice purple-red color. You could try adjusting the pH to turn the juice
blue.

I don't have documentation for it, but if you take a jar of prepared red
cabbage & save the juice, you can make a brilliant blue by adding just a
little baking soda.


HTH,

Cindy