Barley Water Recipes

HOW TO COOK BARLEY

Steps:

• Bring a pot of water to a boil; season generously with salt. Add barley; reduce heat to a low, steady simmer. Cover and cook, stirring occasionally, until chewy and tender, 55 to 60 minutes. Drain. Use immediately, or spread on a rimmed baking sheet to let cool. Once cool, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month.

BARLEY WATER

Steps:

• 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.

BARLEY WATER

Steps:

• Place barley in a large saucepan. Pour boiling water over and simmer over low heat, covered, for about 1 hour.
• Squeeze juice from fruit, reserving rinds.
• Strain water from cooking the barley into a large bowl. Add the rinds of 1 lemon and 3 oranges. Add sugar. Allow to sit until completely cooled.
• Strain liquid again to remove rinds. Add juices. Transfer to a jug or bottle and store in refrigerator.

OLD FASHIONED LEMON (CITRUS) BARLEY WATER

Steps:

• Rinse the barley well.
• Cover barley in a pot with cold water & bring to the boil, drain.
• Return barley to saucepan with the lemon rind & 10 cups water, cook slowly for 1 hour.
• Add the lemon juice & sugar and stir until sugar has dissolved.
• Strain and chill to serve.
• Discarded barley can be mixed with some dried fruit & nuts and warm milk and makes a great breakfast.