Lemon barley water

Lemon barley water

By
From
Spring
Makes
1.2-1.5 litres
Photographer
Andy Sewell

This is a lovely soothing, yet thirst-quenching, cordial. Traditionally given to calm sore stomachs, it has rather gone out of fashion except in the form of the very sweet shop-bought variety. You can add other flavourings to it besides barley, lemon and honey – lemon verbena or ginger would work well and I have come across it in Asia with the addition of aromatic pandan leaves.

Don’t discard the barley. Stir through a vegetable soup, or dress it simply with a little olive oil and lemon juice and add to a salad.

Ingredients

Quantity Ingredient
200g pearl barley
2.5 litres water
3 tablespoons light-flavoured honey, such as acacia
1 lemon, juiced
ice, to serve

Method

  1. Rinse the barley several times under cold running water, then tip into a saucepan and add the water. Bring to the boil over a medium heat, then immediately reduce the heat to a simmer and cook until the barley is tender; this will take about 35 minutes. Drain, reserving the cooking water, and set the cooked barley aside.
  2. Return the cooking water to a clean pan, add the honey and heat gently, stirring, just to dissolve. Remove from the heat and allow to cool.
  3. Add the lemon juice and serve over ice.
Tags:
Skye Gyngell
seasonal
Spring
London
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