Barley Water

water

barley

lemons

honey

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.

I freeze the barley into approximate 1 cup portions.  Then, whenever I have soup (canned or home made) I will toss it into the hot soup.  No further cooking needed, and the barley is perfect this way.  Soft, delicious, and healthy!

Fantastic!  I made this yesterday for the first time.  We love it!  It is going to be a staple in my fridge.  I won't be discarding the barley though!  Too many uses for it.

I love this recipe, make it several times a week, but someone asked me a question I can't answer:  How do I calculate the nutritional value?  Any calculators I find seem to take into account the nutritional value of the full barley grain, and I can't track down a way to calculate only what leaches into the water and becomes the beverage  Suggestions?<br />

discard the barley? What, are you insane? Stir it into greek yogurt and drizzle some honey.   Toss a few spoonfuls into your soup bowl. Add it into the next loaf of bread or some muffins you make.  Use it to start the fermentation process for barley wine.  In my house i would throw it on top of my bowl of hot rice and eat it with kimchi and other side dishes.  That stuff is gold.  I love this recipe but you would make a very poor Korean Mr Brown lol.

Love it!  My sister has a stomach problems in which her stomach does not empty completely, causing her a lot of discomfort.  Since she started drinking barley water, her problems have lessened dramatically!  The taste is great, too-light and refreshing.  We make about 3 batches a week now!

I recently reviewed this recipe and have found another couple of perks. If I drink a couple of glasses a day, I no longer need the occasional antacid (this may not be the case for others, but was an unexpected side benefit for me. Another use isn't a culinary application, but it's another great use for this barley water recipe: I put aside about half a cup in a small jar or small spray bottle to use on my face as a sort of toner (it can be sprayed on or applied with a cotton pad. It's especially refreshing on a hot day, and isn't the least bit sticky. The small amount of honey helps binds moisture to the skin, the lemon acts as a clarifier and helps even skin tone, and the barley liquid has skin benefits in itself, both taken internally and applied topically. Can't live without it now, and have to make a 2-3 batches a week. Thanks, Alton!

I didn't actually try this recipe. It's an old fashioned drink from England. I have a recipe from a Mrs Beeton's cookbook (English equivalent of Fanny Farmer and she makes it in a one pint recipe. She boils the pearl barley for only 2 minutes, strains it and then adds 1 pint of boiling water to the partially cooked barley, some sugar and lemon peel. This is covered and left to cool. It is then strained. This would eliminate the mush that one reviewer encountered. When I make it I add lemon juice after it's cold and make it in larger batches. In the UK you can buy it commercially but home made is better: more nutritious and you can adjust the sweetness to taste.

Quite good. I thought it sounded weird at first, but I braved it. Very much worth it, more refreshing than iced tea, less harsh tasting and smoother. Made a small barley salad with the barley instead of discarding, seemed like a big waste. 

barley water

Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 2 hours, 45 minutes

Servings: 2

Author : Alton Brown

Ingredients

Instructions

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