Lemon Barley Water
A refreshing medicinal beverage made by infusing hot barley water with fresh lemon juice and rind, sweetened to taste. This traditional drink was used for its soothing and hydrating properties.
Ingredients
- 0.25 cup Pearl barley (For making barley water)
- 2.5 quarts Water (2 quarts for barley water, plus extra for rinsing)
- 1 whole Lemon, juice and rind (Rind cut very thinly)
- 2 tablespoons Honey, or sugar to taste (Adjust to taste; capillaire syrup can also be used)
More recipes using Lemon
Lemon Barley Water
A refreshing, traditional summer beverage made by steeping pearl barley with lemon peel and sugar overnight. This cooling drink was popular in Victorian times and remains a pleasant, naturally sweet refreshment.
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A refreshing lemon and barley water drink, sweetened to taste with honey or sugar. This traditional summer cooler combines the soothing properties of barley water with bright citrus notes.
Lemon Curry
A tangy and spicy lemon curry that can also be used as a pickle on the side of rice and some curry.
Lemon Ginger Rasam
A refreshing South Indian rasam made with lemon and ginger, featuring toor dal and tomatoes for a tangy and spicy flavor.
Instructions
- 1Rinse the pearl barley thoroughly under cold running water to remove any dust or debris.
- 2Place the rinsed barley in a large pot with 2 quarts of water. Bring to a boil over high heat.
- 3Reduce heat to low and simmer gently for 45 minutes to 1 hour until the barley is very soft and the water has taken on a milky appearance.
- 4While the barley simmers, juice the lemon and cut the rind into very thin strips, avoiding the white pith as much as possible. Place the juice and rind in a heat-proof pitcher or bowl.
- 5Strain the hot barley water through a fine-mesh strainer, discarding the barley grains (or reserve them for another use).
- 6Pour the hot barley water over the lemon juice and rind in the pitcher. Add honey or sugar to taste and stir well to dissolve.
- 7Let the mixture stand for 1 hour to allow the lemon flavors to infuse. Strain through a fine-mesh strainer to remove the lemon rind.
- 8Refrigerate until cold, or serve at room temperature. The lemon barley water can be stored in the refrigerator for up to 3 days.
