Published:
Sep 2nd 2022
by 
Nutritionally reviewed by 
Last updated: Sep 16th 2025
This recipe for sea moss gel offers a unique, creamy texture that enhances a variety of dishes without overpowering their flavors. Using simple ingredients like dried sea moss and fresh lime juice, you can easily create this versatile gel at home. Perfect for adding to smoothies, soups, or desserts, it serves as a natural thickener while providing essential nutrients.
This recipe for sea moss gel is not only simple to prepare with just a few ingredients, but it also offers a neutral flavor that seamlessly blends into various dishes. Its versatility allows you to enhance smoothies, soups, and desserts while providing essential nutrients. Plus, it can be made ahead and stored in the fridge or freezer for convenient use anytime.
Key nutrients
- Iodine: from dried sea moss — supports healthy thyroid function and metabolism.
- Calcium: from dried sea moss — helps maintain strong bones and teeth.
- Magnesium: from dried sea moss — important for muscle and nerve function.
- Vitamin C: from fresh lime juice — may help support immune health and antioxidant activity.
Why it matters
- Sea moss is a natural source of trace minerals that can complement a varied diet.
- Iodine is essential for thyroid health, especially in plant-based diets.
- Vitamin C from lime juice can help enhance iron absorption from plant foods.
Balance & portion
Aim for a balanced plate (vegetables, protein, smart carbs). Choose portions that fit your needs.
What to watch
- Iodine content — excessive intake may not be suitable for those with thyroid concerns; use moderate amounts.
Make it even better
- Add to smoothies with leafy greens and fruit for more fiber and vitamins.
- Blend with berries or citrus for extra antioxidants and flavor variety.
- Use filtered or spring water to ensure purity and taste.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
References
Best fit
- Vegan: Contains only plant-based ingredients with no animal products.
- Gluten Free: Made without wheat, barley, or rye; naturally gluten-free.
- Low Fat: Contains minimal fat, suitable for low-fat diets.
- Paleo: Uses whole, unprocessed ingredients allowed on paleo plans.
Use with caution / avoid
- Iodine sensitivity: Sea moss is naturally high in iodine; limit if sensitive or advised by your provider.
- Renal diets: High mineral content may not suit some kidney conditions; consult a professional before use.
Helpful modifications
- Use spring water if alkaline or filtered water is unavailable for purity.
- Add fruit purée for natural sweetness and extra nutrients in smoothies or desserts.
- Limit portion size if following a low-iodine diet or have thyroid concerns.
Pair with: Fresh fruit or a mixed greens salad to add fiber and balance the mineral content.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
No major allergens detected based on the listed ingredients. Always check labels for hidden allergens in sauces or blends.
Notes are based on the listed ingredients; always verify brand labels and local regulations. Swaps may require adjusting cook time and steps; the original recipe isn’t tailored to substitutions.
References
- FDA — Food Allergies - Cited for the list of major U.S. allergens.
Clean
- Rinse dried sea moss thoroughly under running water to remove sand and debris.
- Wash hands, utensils, and blender before and after handling ingredients.
- Use clean, filtered or alkaline water for soaking and blending.
Separate
- Keep sea moss and gel away from raw meats, eggs, or seafood to prevent cross-contamination.
- Use a clean bowl and colander dedicated to this recipe.
Cook
- If using the cooked method, simmer sea moss until fully softened before blending.
- Avoid boiling aggressively to maintain texture and safety.
Chill
- Store sea moss gel in a clean, airtight container in the fridge within two hours of preparation.
- Refrigerate for up to 1 month; freeze for longer storage up to 3 months.
- Always use clean utensils when scooping out gel to avoid spoilage.
References
- CDC — Food Safety - General food safety principles for home preparation and storage.
- FDA — Selecting and Serving Seafood Safely - Guidance on safe handling of sea vegetables like sea moss.
- Sea moss gel has a neutral flavor and blends easily into both sweet and savory recipes.
- This gel acts as a natural thickener in smoothies, soups, and desserts.
- Soaking and blending sea moss creates its signature creamy, jelly-like texture.
- Sea moss is harvested from the ocean and is sometimes called Irish moss.
- Lime juice helps mellow the ocean aroma of sea moss gel for a cleaner taste.
Name & origins
Sea moss gel is rooted in Caribbean and Irish culinary traditions, prized for its thickening properties and versatility.
Ingredient spotlight
- Dried Raw Irish Sea Moss: Provides a smooth, jelly-like base with a subtle oceanic note.
- Fresh Lime Juice: Brightens flavor and helps neutralize seaweed aroma.
- Alkaline or Filtered Water: Ensures a clean, pure-tasting gel without impurities.
Technique tidbit
Blending soaked sea moss with water breaks down its natural polysaccharides, creating a smooth gel perfect for thickening dishes.
Before you start
- Gather all ingredients and tools for this recipe to streamline the process.
- Ensure your blender is clean and ready for use.
- Rinse the sea moss thoroughly to remove any sand or debris.
During cooking
- Blend until the mixture is completely smooth for a creamy gel texture.
- Watch for the sea moss to soften and break down during cooking.
- Avoid boiling aggressively to preserve nutrients and texture.
- Blend in batches if necessary to prevent overcrowding in the blender.
Make-ahead & storage
- Prepare sea moss gel in advance and store it in an airtight container.
- Chill in the fridge for 2 hours before using to ensure proper gelling.
Common mistakes
- Skipping the rinse → leads to gritty texture; always rinse thoroughly.
- Using too much water → results in a runny gel; adjust water for desired thickness.
Serve with
- Quinoa or brown rice for a nutritious grain base.
- Mixed greens salad for a fresh and vibrant side.
- Hummus or tahini sauce for a creamy dip option.
Toppings & textures
- Chopped nuts or seeds for a crunchy contrast.
- A squeeze of lemon juice for a bright, acidic touch.
Occasions
- Perfect for meal prep or a quick weeknight dinner addition.
Substitutions
- If you lack dried raw Irish sea moss, use bladderwrack for a similar gel-like texture and nutrient profile.
- For fresh lime juice, substitute with lemon juice to maintain acidity and flavor balance.
- Replace alkaline or filtered water with spring water to ensure purity without altering taste.
Variations
- Add a teaspoon of honey for a subtly sweet sea moss gel, perfect for desserts or smoothies.
- Infuse soaking water with mint or ginger for a refreshing twist and added health benefits.
- Create flavored sea moss gels by blending in fruit purées like mango or berries for a nutrient-rich treat.
Refrigerate
- Store in an airtight container to maintain freshness and prevent contamination.
- This recipe can last up to one month in the fridge.
Freeze
- Portion into ice cube trays or freezer-safe containers for freezing.
- Thaw in the refrigerator overnight for best results.
Reheat
- Reheat gently in a saucepan over low heat, stirring frequently.
- Add a splash of water if the gel thickens too much during reheating.
Repurpose ideas
- Mix into salad dressings for added creaminess and nutrition.
- Use in desserts like puddings or smoothies for a nutrient boost.
- Dried Raw Irish Sea Moss - This is the main ingredient that provides the gel's unique texture and rich nutrients.
- Fresh Lime Juice - Adds a subtle flavor and helps reduce the natural ocean aroma of the sea moss.
- Alkaline or Filtered Water - Used to soak and blend the sea moss, ensuring a clean and smooth gel consistency.
Where can I purchase ready-made sea moss jelly?
How long does homemade sea moss gel last in the refrigerator?
Homemade sea moss gel can last up to one month when stored in an airtight container in the refrigerator. Always use clean utensils to prevent contamination and spoilage.
Can I freeze sea moss gel for longer storage?
Yes, you can freeze sea moss gel for up to three months. Portion the gel into ice cube trays or freezer-safe containers, then transfer to a sealed bag or container once frozen. Thaw in the fridge or at room temperature before use.
Time & Serves
Ingredients
1 ounce Dried Raw Irish Sea Moss
1 teaspoon Fresh Lime Juice
Alkaline or Filtered Water
Instructions
In a large bowl, add sea moss. Cover the sea moss with water. Massage the sea moss for 3-5 minutes to remove any dirt or debris.
Drain the sea moss and repeat step 1. Make sure the sea moss is cleaned thoroughly before soaking it.
Drain the sea moss and cover it with 1-2 cups of water. Ensure all the sea moss is covered. If you want to eliminate the ocean aroma and flavor of the sea moss, add the lime juice.
Let the sea moss soak at room temperature for 12-24 hours.
Drain the sea moss and place it in a high-speed blender. To the blender, add enough water to cover the sea moss.
Blend the sea moss for 1-3 minutes until it is smooth.
Place the sea moss gel into a mason jar or airtight container. Place the sea moss gel in the fridge for 2 hours.
Repeat steps 1-4 in the cold method instructions.
Drain the sea moss in a colander, then place it in a medium pot. Next, cover the sea moss with water until it stops 1/2 inch above the sea moss.
Place the sea moss over medium-high heat and let it come to a boil. Next, decrease the flame to a simmer and let the sea moss cook for 10-15 minutes until it softens.
Remove the sea moss from the stove and drain it in a colander.
Place the sea moss in a blender, add enough water to cover the sea moss, and blend for 1-3 minutes until it is smooth.
Pour the sea moss gel into an airtight container or mason jar and let it cool completely. Chill the sea moss gel in the fridge for 2 hours until it gels up.
Repeat steps 1-4 in the cold method instructions.
Drain the sea moss, then place it in a small saucepan. Add enough water to the sea moss until the water is about 1/2 inch above the sea moss.
Place the sea moss over medium-high heat and let it come to a boil. Decrease the flame to a simmer and cook it for 10-15 minutes until the sea moss breaks down completely. The sea moss may have a few small clumps, but this is okay.
Let the sea moss cool slightly, then place it in an airtight container or a mason jar. Let the sea moss gel cool completely before placing it in the fridge for 2 hours to firm up.
The sea moss gel will last for 1 month in the fridge or 3 months in the freezer.
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