Return to Main Recipes Page/Return to Home Page

Lemon Barley Water (P, TNT)
Yield: 2 pints

2 pints of water
3 unwaxed large lemons
3 oz. pearl barley
caster sugar to taste [Archivist's Note: Caster, or castor, sugar is the British equivalent of superfine]

Bring half the water to a boil.

Peel the lemons with a potato peeler removing any white pith, put the zest in the water with the barley and simmer for 30 minutes. Remove from the heat and cool at room temperature for about an hour.

In a large jug put 1 tbsp. of the cooked barley, the other half of the water, the juice from the lemons and the sieved barley liquid. Sweeten to taste and refrigerate for 24 hours before serving.

Poster's Notes:
Joan Rundo writes: It's very refreshing and recommended as a diuretic when you have cystitis!

Posted by Susan Binnington

Nutritional Info Per Serving: N/A