Irish Sea Moss Recipes

Ingredients 

1oz Chondrus Crispus 

850ml Spring Water 

Glass bowel

Saucepan

1. Weigh out your Chondrus Crispus out and clean out any shells, small crustaceans or molluscs. Place it into a sieve and wash it thoroughly under running water, to ensure all sea sand and debris are removed.  
2. Be sure to clean it THOROUGHLY 3 to 4 times until the water runs clear.
3. Soak your clean freshly clean irish sea moss in a  fresh bowl of filtered or spring water ONLY .Soak overnight.
4. Place entire contents into a pot  and bring to a gentle boil for about 30/45 mins or until nice and tender,falling apart. Remove from heat and allow it to cool for 5 minutes.
5. Add your cooled Irish Sea Moss with its water to a high speed blender and blend until completely till smooth to create your tchondrus crispus sea moss gel . Pour into a mason jar and place a in the refrigerator. Keeps for 2-3 weeks.  

This recipe makes enough for about 4-8 cups worth (depending on the size of your mug or cup). It will keep for up to a week and you can heat a mug at a time to sip through the day. I have 1-2 mugs a day, depending on how severe my cough is and how much relief my body is craving.

• 1200 ml water
• 50 g dried carrageen (Mastocarpus stellatus or Chondrus crispus)
• 2 tsp turmeric powder
• 2.5 cm chunk of root ginger (chopped)
• 2 tsp black peppercorns
• Honey to taste.

Place the carrageen seaweed in a suitably sized saucepan and leave to soak for 15 minutes. Add the other ingredients, except the honey, bring to the boil before lowering the heat and simmering for 15 minutes. The seaweed will break down into smaller pieces and the result for a be a thick, syrup like liquid. Sieve and put the syrup aside to cool. Heat as and when needed, adding honey to taste, keeping the remainder in the fridge for up to a week, covered.

Somethings are worth closing your eyes to drink; think of the sea, get cosy and sip slowly