I made 75 sugar cookies and iced them with Royal thinned. I needed burgundy (maroon with brownish color) Royal Icing. I heard I could use Marchino cherry juice to get to red color a little faster. I thought it also would be good to cut any possible bitterness of red coloring I needed to add. Anyway. I made the perfect color, iced my cookies (color flow type method). Next morning they didn't look burgundy, the icing on the cookies looked like a faded hot pink. Errrrrrr Did the cherry juice separate and rise to the top or something?