In a bowl, soak chondrus crispus gold in spring water overnight.
Add the elderberry tea bag and boiling spring water to a teapot. Brew for 5 minutes, strain and let it cool. In a blender add the rehydrated sea moss with the elderberry tea. Blend to form gel consistency, then add to an ice tray and freeze.
Add one elderberry sea moss cube to 8 ounces boiling spring water and enjoy!