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 5 – 6 cups
Recipe adapted from Spring.
Lovely soothing, yet thirst-quenching, drink. You can add other flavourings to it besides lemon and honey – lemon verbena or ginger would work well. Don’t discard the cooked barley. Recipe to follow, stir it through this tomato 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 Tbsp light-flavoured honey
3 Tbsp lemon juice, or more to taste
preparation
1. In a large saucepan rinse the barley until the water runs clear, drain, pour in the water, bring to boil over medium heat, then reduce the heat to a simmer and cook uncovered until the barley is tender, this will take about 35 – 40 minutes.
2. Strain, reserving the cooking water and set the barley aside.
3. Run the barley water through a thinner strainer into a pouring jug, set aside to cool before adding the honey, stirring until dissolved.
4. Add the lemon juice, taste, adding more honey or lemon as needed.
Goodness shared by Stacey
