Homemade Irish Sea Moss Gel
This is all about how to properly make sea moss gel. The making of sea moss gel is a unique and engaging process and once you make a batch, you can have this plant-based superfood as is, add it to your soups, stews, smoothies and so much more for added health benefits.
Ingredients:
2oz of Dried Purple Chondrus Crispus Sea Moss
1 litre of spring water
1 lime or key lime, sliced in half
Directions:
Measure out 1oz of dried sea moss (or as much as preferred).
Wash the dried sea moss a few times to remove sand and sediments. Do this about 4 to 5 times to make sure it does have any sand. You'll notice that the dried sea moss begins to soften as it spends more time in water.
After washing it, place it in a large glass bowl and add in about a 1 litre of spring water until the sea moss is well submerged. Refrain from using unfiltered tap water because it may contain chlorine or other impurities that will negatively compromise the quality of the sea moss gel.
After adding in spring water, add in the juice of 1 lime together with the emptied limes. Soaking the sea moss with lime juice helps to reduce any fishy taste and scent and makes it easy to ingest.
Cover the container with a lid or clingfilm and let the sea moss soak for at least 12 - 24 hours.
After soaking period, remove the lime caps, then use a sieve to drain the sea moss over a clean and empty bowl to retain the soaking water.
Place the strained sea moss in a clean sterilized blender and add in about half a cup of the lime soaking water.
Then blend the contents until you get a smooth consistency. If it is too thick, add in a bit more water until it is slurry like apple sauce.
Store the sea moss gel in a clean and sterilized glass container and keep refrigerated for up to a month or two. You may also freeze the sea moss gel into cubes to lengthen its lifespan.
