Barley has a cooling thermal nature; sweet and astringent in taste. Traditionally given to calm sore stomachs.
-Marguerite daisy, also known as the Argyranthemum frutescens
lemon barley water
Makes just over 1.2 – 1.5 litres
Recipe adapted from Spring the cookbook.
Lovely soothing, yet thirst quenching, drink. You can add other flavouring to it besides lemon and honey – lemon verbena or ginger would work well. Don’t discard the cooked barley. Recipe to follow, or stir through a vegetable soup, or dress it simply with a little olive oil and lemon juice and add to a salad.
ingredients :
1 cup /200g pearl barley
10 cups/2.5 litres filtered water
3 – 4 Tblsp light-flavoured honey
3 Tblsp lemon juice, or more to taste
preparation :
Rinse the barley several times until the water runs clear, then pour into a saucepan and add the filtered water. Bring to boil over a medium heat, then reduce the heat to a simmer and cook uncovered until the barley is tender, this will take about 35 – 40 minutes. Strain, reserving the cooking water, and set the barley aside.
Run the barley water through a thinner strainer into a pouring jug, add the honey, stirring until dissolved. Allow to cool.
Add the lemon juice, taste, adding more honey or lemon as needed.
Goodness shared by Stacey
