This is a lovely, soothing, yet thirst-quenching drink. You can add other flavourings besides lemon and honey—lemon verbena or ginger would work well.
Don’t discard the cooked barley. Here’s a salad recipe to use it in, or stir it through this tomato soup, or dress it simply with a little olive oil and lemon juice and add to a salad.
Barley has a cooling thermal nature and is sweet and astringent in taste. It is traditionally given to calm sore stomachs.
~ Marguerite daisy, also known as the Argyranthemum frutescens
lemon barley water
preparation 45 minutes
makes 5 – 6 cups
Recipe adapted from Spring.
ingredients
1 cup /200g pearl barley
10 cups/2.5 litres filtered water
3 – 4 Tbsp light-flavoured honey
3 Tbsp lemon juice, or more to taste
preparation
- In a large saucepan, rinse the barley until the water runs clear, drain, pour in the water, bring to a boil over medium heat, then reduce the heat to a simmer and cook uncovered until the barley is tender, 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 and set aside to cool before adding the honey, stirring until dissolved.
- Add the lemon juice and taste, adding more honey or lemon as needed.
Goodness shared from Stacey
