Toasted barley and lemon cordial

Toasted barley and lemon cordial

By
From
Mr Wilkinson's Simply Dressed Salads
Makes
1.25 litres
Photographer
Jacqui Melville

So, here is a different version from the lemon barley water. This cordial keeps longer, but I wouldn’t use the barley again after using it in this recipe.

Ingredients

Quantity Ingredient
200g pearl barley
100g honey
600ml lemon juice
800g granulated sugar
20g citric acid, (see glossary)

Method

  1. In a large pot, cook the barley over a low heat for about 5–7 minutes, until it starts to turn a darkish golden colour. Add the honey, then all the other ingredients. Pour in 1 litre water.
  2. Increase the heat and bring to the boil, then reduce the heat to a simmer. Cook for 10 minutes, scooping off any impurities from the surface of the liquid.
  3. Cool slightly, then strain into sterilised bottles and seal.
  4. Keep in a cool dark place for up to 6 months. Once opened, store in the fridge and use within 4 weeks.
Tags:
salad
salads
vegetables
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