1 cup raw sea moss
2 cups water + 8-10 cups water for soaking the sea moss
4 tbsp lime juice
HOW TO STERILIZE THE JAR
1 large saucepan
1 medium-size canning jar with lid
Enough hot water to half-fill the saucepan (make sure the water covers the jar by at least an inch)
DIRECTIONS TO STERILIZE JAR
Place the jar in the saucepan with hot water (not boiling water), bring the water to the boil and allow to boil for about 7 – 10 minutes. Using a thong, remove the jar from the boiling water and set aside.
DIRECTIONS TO MAKE GEL
Using a colander or strainer, thoroughly rinse the sea moss several times under running water to get rid of debris. Rinse until clean and the water is clear.
Place the sea moss & lime juice in a medium-size bowl and soak overnight ( sometimes I soak my moss for 2 days), then drain and again, rinse thoroughly.
Place the sea moss and the 2 cups of water in a high-speed blender. Blend until smooth.
Store gel in a sterilized air-tight jar in the refrigerator for up to 2-3 weeks.
NOTE: The gel can be used to put in smoothies, cold deserts and a thickener for many recipes
PHOTO TO FOLLOW