Beetroot Irish Moss

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Irish Moss is a seaweed that was originally found near Ireland hence the name.

The Irish consumed Irish Moss during the famine of the 19th century in Ireland and they (Irish migrants) brought the tradition to Jamaica. It is one of Jamaica’s most renowned drinks among men (and some women) who seek “vigor”. It is also used by many as herbal medicine. The seaweed grows on rocks in Jamaica.

Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium, Vitamin C and betaine, which is important for cardiovascular health.

Here is a combination of these two (2) very powerful ingredients that many Jamaicans enjoy, to develop a unique and truly Jamaican drink. We hope you enjoy it!

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Beetroot Irish Moss



  • Small pan

  • Stove


  • 3/4 lb Irish Moss

  • 1/2 lb Beetroot (boiled)

  • 3 oz gum Arabix (known as gum acacia, is a natural gum made of hardened sap taken from 2 species of the acacia tree)

  • 3/4 cup natural honey or 1 can sweetened condensed milk

  • 3/4 lb sugar

  • 5 oz isinglass

  • 5 oz linseed

  • 3 tbsp vanilla extract

  • 5 qt water

  • 2 tbsp powered nutmeg




Wash the Irish Moss to remove sand and other matter
Place the Irish Moss in water overnight. One part Irish Moss to two parts water (optionally can cook right away; however you will have to cook it longer)
Peel the beetroot and bring to boil in a small pan
Place 5 qt water in a pot and bring to a boil.
Add Irish Moss, gum Arabic, isinglass and linseed.
Cook for 3/4 hours until all the ingredients, with the exception of the Irish Moss, have dissolved.
Pour the liquid into a strainer to another container
Throw away the boiled Irish Moss
Add the rest of the ingredients to the liquid and mix well
Boil for an additional 10 minutes
Let the mixture cool and then place in the refrigerator for 5 hours before serving.
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