Lemon barley water

lemon-barley-water

This is an ancient British tonic that was given to nourish the sick – or tennis players at Wimbledon. You can add ginger to it to make it zingier.

Lemon barley water

1 oz  pearl barley
grated rind of 1 lemon
grated ginger – optional
4 fl oz lemon juice
1.1 litre/2 pints water
sugar or agave or stevia to taste – optional

Put the pearly barley into a saucepan with enough water to cover, bring to the boil and simmer for 5 minutes. Strain into a large clean pan.

Stir in lemon rind and juice and water. Heat gently, stirring occasionally, until boiling. Reduce heat, cover pan and cook gently for 45 minutes. Leave covered until cool.

If you are adding sugar, do so at this stage. I don’t personally.Strain then store in a container – I use a plastic jug from IKEA. It will keep – but not last in my house – for a week. I dilute it with water or soda to make it go further!

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