Barley Water
This recipe guides you through creating a refreshing and hydrating barley water. By simmering hulled barley, then combining the strained liquid with fresh lemon juice, lemon peel, and honey, you achieve a simple yet nutritious beverage perfect for cooling down and replenishing.
Equipment
- 1 Medium Saucepan
- 1 Fine-Mesh Strainer
- 1 3-Quart Pitcher
- 1 Vegetable Peeler or Paring Knife For lemon zest
- 1 Citrus Juicer (manual or electric)
Ingredients
Main
- 2 quarts water
- 1 cup hulled barley
- 2 lemons
- 1/4 cup honey
Instructions
- Place the water and barley into a medium saucepan; cover, set over high heat and bring to a boil. Once the barley comes to a boil, decrease the heat to low and simmer for 30 minutes. While the liquid is cooking, peel the lemons, being careful not to cut into the white pith. Juice the lemons and place the juice along with the peel into a 3-quart pitcher and set aside.
- After 30 minutes, strain the barley water through a fine mesh strainer into the pitcher. Discard the barley. Add the honey and stir to combine. Refrigerate until chilled.
Notes
1. For the clearest and best-flavored barley water, always opt for hulled barley over pearled barley, as pearled barley is processed and will yield a cloudier liquid.2. When peeling the lemons, be meticulous in avoiding the white pith, as it contains bitter compounds that can negatively impact the final taste.3. Adjust the amount of honey to suit your preference; taste and sweeten gradually. For an extra layer of flavor, consider adding a few slices of fresh ginger or a sprig of mint to the pitcher while the barley water chills. This recipe is highly adaptable for infusion.