• Thoroughly rinse a palm-size (25g) amount under running water or in a colander or sieve.

• Place in a glass or metal bowl and cover with 700ml filtered or distilled water. Add a quarter of lime or lemon peel to neutralise. Do not put lime/lemon in if you will be making it for topical use.

• Leave for five hours or overnight (12 hours) to rehydrate.

• The sea moss will triple in size.

• Rinse the sea moss again, rubbing gently to remove any remaining sand, sea debris, and salt.

• Transfer sea moss to a pot with fresh filtered water or distilled water (700ml). Boil on medium heat for 20 minutes. Allow to cool, then transfer entire contents to a blender. Blend till smooth.

• Store in a glass jar or glass bowl in the fridge with the lid off.

• Once solidified (a few hours) put the lid on and continue to store in the fridge.

• Ready to consume.

• Keep for up to 2-3 weeks in the fridge.

• Can also be decanted into an ice cube tray or ice cubes and stored in the freezer for up to 3 months.