Barley is a versatile cereal grain derived from the annual grass Hordeum Vulgare. They are often mistaken for wheat berries. When sprouted, barley contains high levels of maltose, which is the base for malt syrup sweeteners. Fermented barley is used to make beer and some alcoholic beverages.
If you like Horchata and/or freshly-squeezed lemonade, you will really like this hot-weather drink! The drink itself is a milky-beige color with a strong hint of lemon and subtle barley flavor. I stumbled upon this out of a bargain Vegetarian cookbook from Barnes and Noble. I like to add lots of lemon juice – Vitamin C is good for us! For a “fizzy” twist, add sparking mineral water and garnish with a slice of lemon and a sprig of mint.
- 1 cup pearl barley
- 7.5 cups filtered water
- Grated rind of 1 organic lemon
- 1/4 cup organic cane sugar
- Juice of 2 large organic lemons
- Lemon slices and mint ~ for garnish
*Scour and rinse the barley well, then place in a large pot and add the filtered water. * Bring it to a boil, skimming off the scum that rises to the top. *Cook for 20 minutes. *Add the rind and sugar, stirring well. *Remove pan from the stove and let it cool. *Strain the mixture into a separate container and add the lemon juice. *Serve chilled with ice. *Garnish with lemon slices and a sprig of mint.