Irish Moss Gel Recipe

Irish Moss Gel is made with the powerhouse Chondrus Crispus! It’s a potent seaweed great for boosting your immune system!

Course How-To Recipes

Cuisine Alkaline Vegan, Dr. Sebi Vegan, Vegan

Keyword Irish moss, Irish Moss Gel, sea moss gel

Prep Time 35

Soak Time 2

Total Time 2 35

Servings servings (approximately)

Calories 3kcal

½ cup dried Chondrus Crispus, packed packed
spring or filtered water you will need a least a 1 gallon give or take, for cleaning, soaking, and blending
4-5 key limes, sliced and unpeeled (opt)

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.

WATER: The amount of water used will depend on how thick you want your gel to be. I use a 1 to 1 ratio of hydrated Irish Moss to Water. (½ cup dried Chondrus Crispus expands to about 1 ¼ cup hydrated moss). This gets me a relatively solid gel. If you want it to be very solid, use less water. If you want it more liquidity, use more water
HOT WATER: You can blend it with plain room temperature water if you desire; however I found that it breaks down easier into a gel when blended with hot water.
COOKING YOUR MOSS: Some heat their moss in a pot with water just before it boils and turn it off, allowing them to soak in hot water and then blend it. This creates more of a dark brown gel versus a purple colored one. This is not MY preferred method but if you prepare it that way (or you buy pre made gels that are prepared that way), that is totally fine.