📝 About This Recipe
A timeless restorative tonic celebrated from Victorian England to Ancient Greece, barley water is a soothing, hydrating beverage with a gentle nutty undertone. This elevated version infuses the humble grain with vibrant citrus oils and floral honey, creating a sophisticated refreshment that is as cooling on a summer afternoon as it is comforting when you are feeling under the weather. Its silky texture and clean, bright finish make it a far superior alternative to processed sodas and sports drinks.
🥗 Ingredients
The Grain Base
- 1 cup Pearl Barley (rinsed thoroughly under cold water)
- 8 cups Filtered Water (for simmering)
- 1/4 teaspoon Sea Salt (to balance the flavors)
- 4 cups Cold Water (for the initial blanching process)
Aromatics and Citrus
- 3 large Organic Lemons (zested and juiced)
- 1 medium Valencia Orange (zested and juiced for depth)
- 1 inch Fresh Ginger (peeled and thinly sliced)
- 4 pieces Fresh Mint Sprigs (for steeping)
Sweeteners and Finishers
- 1/2 cup Raw Wildflower Honey (adjust to preferred sweetness)
- 1 tablespoon Pure Maple Syrup (optional, for a deeper caramel note)
- 1/4 cup Fresh Mint Leaves (for garnish)
- 6 rounds Lemon Slices (for serving)
- 2-3 cups Ice Cubes (for chilling)
👨🍳 Instructions
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1
Place the rinsed pearl barley in a medium saucepan and cover with the 4 cups of cold water. Bring to a rapid boil for 5 minutes; this initial blanching removes any bitterness from the grain's outer layer.
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2
Drain the barley through a fine-mesh sieve and discard the blanching water. Rinse the barley once more under cold running water.
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3
Return the blanched barley to the pot and add the 8 cups of filtered water, the sliced ginger, and the sea salt.
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4
Bring the mixture to a boil, then immediately reduce the heat to low. Cover partially and let it simmer gently for 30 to 40 minutes. The liquid should become slightly cloudy and viscous.
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5
While the barley simmers, use a vegetable peeler to remove wide strips of zest from the lemons and the orange, avoiding the bitter white pith.
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6
Five minutes before the simmering time is up, add the citrus zest strips to the pot to allow the essential oils to infuse into the liquid.
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7
Remove the pot from the heat. Strain the liquid through a fine-mesh sieve into a large, heat-proof glass pitcher. Set the cooked barley aside (do not discard—see tips).
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8
While the liquid is still hot, whisk in the raw honey and maple syrup until completely dissolved.
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9
Stir in the freshly squeezed lemon and orange juices. Add the fresh mint sprigs and let them steep as the mixture cools to room temperature.
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10
Once cooled, remove the mint sprigs and the citrus zest strips if desired. Cover the pitcher and refrigerate for at least 2 hours until thoroughly chilled.
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11
To serve, fill tall glasses with ice cubes and pour the chilled barley water over them.
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12
Garnish each glass with a fresh lemon slice and a few slapped mint leaves to release their aroma.
💡 Chef's Tips
Always blanch the barley first; this ensures a clean, crisp flavor without the dusty aftertaste often associated with grains. Do not throw away the cooked barley! It is perfectly tender and can be added to salads, soups, or eaten as a breakfast porridge with milk and cinnamon. If you prefer a thinner consistency, you can dilute the final concentrate with a bit of sparkling water for a refreshing fizz. Use organic citrus whenever possible, as you are steeping the peels directly in the hot liquid. For a vegan version, simply substitute the honey with additional maple syrup or agave nectar.
🍽️ Serving Suggestions
Serve alongside a light Mediterranean cucumber and feta salad for a refreshing lunch. Pair with spicy Asian dishes; the silkiness of the barley water helps coat the palate and soothe heat. Enjoy as a post-workout recovery drink to replenish minerals and hydrate deeply. For a sophisticated mocktail, serve in a highball glass with a rim of salt and sugar and a sprig of charred rosemary. In winter, serve the mixture warm in a mug with a cinnamon stick for a cozy, healing beverage.