My parents have a glut of lemons at the moment and they gave us ‘as many as we wanted’ when we saw them last. I’m a big fan of lemon barley water as an ideal way to use up lemons. This recipe is an adaptation of the one off the back of the McKenzie’s Pearl Barley packet.
Three or four lemons make half a cup of lemon juice. I like to use brown sugar but it gives the drink a warm orange colour, so if you want a more traditional yellow use white sugar. It’s a refreshing drink either way. We feed the remaining pearl barley to our dog. Although McKenzie’s recommends:
Serve in a jug with lots of ice and fresh mint leaves. Could also be mixed with dry ginger ale for a refreshing alternative. Don’t throw away the cooked barley. Store in the fridge and for a nutritious and filling breakfast, warm through and top with yoghurt and fresh fruit pieces.
Lemon barley water
1/4 cup pearl barley
1/2 cup brown or white sugar
1/2 cup lemon juice
4 cups water
- Rinse the pearl barley well, cover with cold water and bring to the boil in a saucepan. Drain and then remove any discoloured grain.
- Place pearl barley back into a saucepan with 4 cups of water. Cook on a simmer for 1 hour.
- Strain the pearl barley. Add the lemon juice and sugar and stir until sugar has dissolved.
- Chill in the refrigerator.
Makes 1 litre.