Neil’s Kitchen Series – Christmas Sea Moss Punch

Neil’s Kitchen Series – Christmas Sea Moss Punch
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Neil’s Sea Moss Services
Calivigny, St. George’s, GRENADA West Indies
Phone: 1 473-418-5851
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Sea Moss Preparation
Soak 150 grams of dried Sea Moss for 3 hours in 2 cups of water. Squeeze the juice of 1 Lime or Lemon into the water with the sea moss. This rehydrates the sea moss and remove some of the fresh smell.
After 3 hours of soaking – Boil the sea moss for 10 minutes.

Boiling 150 grams of sea moss (Irish moss) in 2 cups of water for 10 minutes.
Add 1 teaspoon of Cinnamon, a small piece of lime peel, a small piece of orange peel, and 1 bay leaf to the water and let it boil until it forms a gelatin. (NOTE - You can keep the rest of the unused gelatin in the refrigerator for up to a month).
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PUNCH RECIPE - USE A BLENDER
0.5 liters of Sea Moss (Irish Moss) Gelatin
2 cups of water
1 can of Condense Milk
¼ of a grated Nutmeg
2 table spoons of Vanilla Essence
2 table spoons of Angostura Bitters
1 cup of Sea Moss Gelatin
4 - 6 Ice Cubes
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Blend all the ingredients well for a few minutes. Add a few Cherries for Garnish
Neil’s Tip: Add 1 Guinness to make it really Irish!!
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MUSIC : Soca Classic Parang Christmas Mix by djeasy_320kbps
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Please View - Neil's Sea Moss Farm

Neil's Sea Moss Field - Fort Jeudy

https://rumble.com/v20h4u6-neils-sea-moss-field-fort-jeudy-grenada.html
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