Lemon barley water is an old-fashioned tonic that dates back to the ancient Egyptians and can be enjoyed hot or cold.
In Mexico, lemon barley water is one variety of popular street beverage known as Aguas Frescas.
Brits, Australians, and Asians all have their own varieties of drunk either chilled or warm.
Some people use sugar in their recipes, but try honey for a more intense flavor. If you have any fresh ginger handy, finely grate about 1 tablespoon of it and boil it with the barley for a gingery kick.
Barley adds body and a nutty flavor to the drink.
Pearl barley or pearled barley is the variety best suited for this recipe—pearled barley just means that the bran has been removed through a polishing process and has been steam treated for quicker cooking. Use the leftover barley to make a tasty side dish, add it to soup, or make risotto.
Ingredients
3/4 cup pearl barley
2 medium lemons, zested and juiced
6 cups water
1/2 cup honey