How to make Sea Moss Gel
Discover how to make sea moss gel in three easy steps. Add it to your homemade smoothies, juices, and use it as a thickener for your raw vegan recipes.
Leave a review
Equipment
- a blender or food processor with an s-blade.
- Large bowl.
- 1 clean glass jar with lid or mason jar.
Ingredients
- 35 g (1 tightly packed cup) Raw dried sea moss
- 1 ½ litre Spring or alkaline water (for washing and soaking)
- 240 ml (1 cup) Spring or alkaline water (for blending)
Instructions
- Clean & rinse. Add raw dried sea moss to a large bowl with a couple cups of spring water and clean by massaging with your fingers for a few minutes. This helps to remove any dirt or debris and the water will become cloudy. Rinse and drain the sea moss.
- Soak. Add the sea moss back into the bowl and top with plenty of spring water. Leave it to soak for 12-24 hours. Soaking allows it to soften and fully hydrate before blending. It'll also become much lighter in colour at this point.
- Blend. Remove the sea moss from the bowl and add to a blender with 240ml (1 cup) spring water. Blend until smooth. For a looser gel slowly add more water, a tablespoon at a time, until it reaches your desired consistency.
Notes
Storing and freezing
Pour the gel into a sealable glass jar and store in the fridge for 2-3 weeks. It will thicken up after chilling in the fridge for a couple of hours.
Freeze for up to three months. I like to add it to an ice cube tray then, when the cubes are frozen, move them to a freezer bag and use them when needed.
Defrost before use.
Top tips
The sea moss will swell up significantly in size while soaking, so it’s important to use plenty of water and to keep it fully submerged. I sometimes place a small plate over the sea moss to hold it underneath the water while it's hydrating.
If it has a strong fragrance try adding a sliced lemon or lime to the water while soaking.
Tried this recipe?Please let me know in the comments below