How to Make, Lemon Barley Water, a Summertime Classic

This easy Lemon Barley Water is a British classic and a must for any outdoor event.

This is not difficult to make but takes a little time to infuse and chill. Make it the day before to let it get as cold as possible before use. Once you have tasted the real thing, you will never go back to shop-bought cordial again.

And don’t forget to look up our home page on Easy Summertime Coolers for more summertime drinks.

You will need.

• Saucepan
• Fine vegetable peeler or fine grater
• Measuring spoons
• Suitable jug or bowl to store the lemon Barley Water

Lemon Barley Water.

Makes 1200ml, enough for about 4 people.

• 4tbspns                      pearl barley
• 5tbspns                      golden granulated sugar
• 4                                 unwaxed lemons
• 1lt                               water

First wash the Barley.

Put the barley into a bowl and cover with cold water. Swirl the barley around with your fingers and you will see the water become cloudy with the starch from the barley.

Strain the contents of the bowl through a fine sieve, discarding the water. Repeat this once more then tip the strained barley into a saucepan large enough to take all the ingredients.

The Lemons.

Give the lemons a quick wash then using a sharp vegetable peeler remove the zest of the lemons as thinly as possible. It’s important the only remove the zest of the fruit and not take the white pith of the fruit. If the pith is added to the mix, it will make the finished drink become quite bitter.

Cooking the barley.

If your peeler is not quite up to it use a fine grater to remove the zest instead. Add 1lt of cold water to the pan, pop on the lid and bring the pan up to the simmer, stirring from time to time. The pan should just simmer slowly for 15minutes to infuse the flavours of the barley and lemon into the water.

While the pan is simmering squeeze the juice from the lemons and keep it handy for later.

Straining the Lemon Barley Water.

After 15 minutes of gentil simmering stir in the sugar until dissolved. Remove the pan from the heat and let stand for 15minutes to extract as much flavour as possible. Stain the contents of the pan through a wine sieve into a jug or bowl. Strain the lemon juice into the liquid and mix well. Cool the liquid as quicky as possible then refrigerate until very cold.

Serve in chilled glasses with sliced citrus fruit, ice, and a sprig of mint.

Enjoy Life!

John.

Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.

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