Ingredients:
60g Organic Irish Seaweed
Carrageen Moss/Chondrus Crispus
Cooking: Add 15g of Wild Irish Seaweeds Carrageen Moss to 300ml of water in a saucepan. Bring to the boil and simmer for 10 mins until a froth appears. Strain liquid in to a bowl and use in desired receipe. Discard seaweed leaves.
Serving Suggestion: Add fruit concentrate to the strained carrageen liquid and let it set in a fridge overnight. Add your carrageen jelly to desserts and hot drinks.
