Chilled lemon barley water is a classic, refreshing beverage that’s especially welcome during the hottest days of summer. Made with pearl barley, citrus, and a touch of sweetness, this light and hydrating drink is naturally rich in fiber and minerals like magnesium. Serve it over ice for a cooling, thirst-quenching drink that’s both nourishing and delicious.
INGREDIENTS:
2 quarts filtered water
1 cup hulled barley (pearl barley), rinsed*
2 lemons (or other citrus, such as oranges or limes)
1/3 cup sugar (or honey) or to taste
*You can find pearl barley in the bulk section of grocery stores.
METHOD:
In a 3-quart saucepan, combine the water and barley. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 30 minutes.
While the barley cooks, use a vegetable peeler to remove the lemon peel, avoiding the bitter white pith. Juice the lemons and set the juice aside.
After cooking, strain the hot barley water through a fine mesh strainer into a clean saucepan. Add the lemon peel and stir in the sugar or honey until dissolved.
Let the mixture cool to room temperature, then add the reserved lemon juice. Whisk to combine.
Strain once more if desired, then transfer to a pitcher, jar, or bottle. Refrigerate until well chilled.
Pour over ice and garnish with a slice of fresh lemon and a sprig of mint or scented geranium.
VARIATIONS:
- Ginger Barley Water: Add a few slices of fresh ginger to the saucepan along with the lemon peel for a spicy, warming note.
- Herbal Twist: Infuse with fresh mint, basil, or rosemary while cooling for subtle herbal undertones.
- Citrus Blend: Replace one lemon with an orange or lime for a layered citrus flavor.
- Floral Touch: Stir in a teaspoon of orange blossom water or rosewater just before chilling for a delicate fragrance.
NOTES:
- Don’t discard the cooked barley—season lightly and serve as a side dish, or add it to soups, stews, or chili.
- For a breakfast option, warm the barley, stir in milk, maple syrup (or sugar), and a pinch of cinnamon for a wholesome cereal.
