Raw Irish moss gel Instructions

Soak your clean freshly clean sea moss and fresh bowl of filtered or spring water with limes, lemons, and/or oranges. Because this species has a very potent and strong aroma, adding the citrus fruit helps tone it down a bit. we use 2 lime per 1oz of Dry Raw Chondrus Crispus (Photo 1)
Once it’s done soaking, I run in under filtered water until the water is clear in the bowl. remove from water and set aside. In a pot add filtered or spring water and bring to a boil. Remove from heat and allow it to cool for 5 minutes. (Photo 2 & 3
Add your moss and cooled boiled water to a high speed blender and blend until completely smooth. Pour into a glass jar and place a breathable lid on top. Store in the refrigerator until it solidifies. (Photo 4, 5, & 6)

Detailed Instructions

In a large glass bowl add enough room temperature spring water at least ⅔ full. Measure out ½ cup dried Chondrus Crispus and add it to a bowl of water.
It will start to hydrate and expand. For 15 minutes, THOROUGHLY clean your moss. Scrap off any dirt, crustaceans, hidden shells, and rocks. Go through each leaf THOROUGHLY and do this. I can’t stress this enough.
Once you thoroughly clean each strand, dump out the dirty water leaving the hydrated sea moss in the bowl.
Next we are going to clean it a second time. Fill your bowl of hydrated sea moss with more room temperature clean water and clean thoroughly again for additional 10 minutes. Again going through each leaf making sure each strain is cleaned from hidden shells, rocks, and bugs. Again, once you are done, dump out the dirty water leaving the hydrate sea moss in the bowl.
Do this cleaning process 1 to 2 more times for an additional 5 to 10 minutes each until you notice the water is no longer dark and dirty looking. This is the most tedious part of preparing this type of moss but it is important to clean it very well.
Drain the water after your last cleaning leaving the hydrated Chondrus Cripsus in your bowl ready for soaking.

Fill your bowl of clean Irish Moss with more fresh room temperature water fully covering it. Squeeze the juice from the slice limes and then drop them into the bowl of sea moss. Let it soak for 1 to 2 hours. (I personally only soak it for 1 hour.)
I would not soak it for longer than 2 hours. The purpose of soaking is to calm down the smell a little which is why I recommend adding limes. The moss is already hydrated from cleaning so soaking it for long periods of time isn’t necessary.

Once moss is finished soaking, drain water from the bowl and remove the limes. Add the soaked, clean moss to your high speed blender. You can squeeze some lime juice in there if you want for a better taste and discard the limes.
Measure 1 ¼ cup of water and add it to a pot over high heat. Bring water to a boil and turn off heat. Allow water to cool for 5 minutes.
Add hot water to your blender with your sea moss, and blend for 1-2 minutes until completely smooth.
Pour it into a glass jar and place a sprout lid or cheesecloth over your jar and store it in the refrigerator for 3 – 4 weeks until it becomes more into a solid gel. You can also pour your gel into silicone ice cubes and freeze it into 2-3 months.