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.
Ingredients
- 2 tablespoons Pearl barley (About 30g)
- 0.25 pound Sugar (About 115g or 1/2 cup; lump sugar or granulated sugar works)
- 2.25 quarts Boiling water (Slightly more than 2 quarts; about 2.1 liters)
- 1 whole Fresh lemon, peel only (Use a vegetable peeler to remove just the yellow zest, avoiding white pith)
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Instructions
- 1Using a vegetable peeler or sharp knife, remove the peel from the lemon in thin strips, avoiding the white pith which can make the drink bitter. Set aside.
- 2Place the pearl barley, sugar, and lemon peel in a large heatproof pitcher or bowl. Pour the boiling water over the ingredients and stir well to dissolve the sugar.
- 3Cover the pitcher or bowl and let stand at room temperature overnight, or for at least 8-12 hours. This allows the barley to soften and release its starch, creating a slightly thickened, refreshing drink.
- 4The next morning, strain the barley water through a fine-mesh sieve or cheesecloth into a clean pitcher, discarding the barley and lemon peel. Refrigerate until cold and serve over ice if desired.
