Lemon Barley – An old favourite still tastes great
Posted On March 18, 2009
Hello Herb Lovers,
I recently made some additions to the Herbology library and while I was perusing some wonderful new herb recipes I came across the old favourite – Lemon Barley Syrup. There was barley in the pantry, bay leaves on the tree and fresh lemons in the fruit bowl so I was able to try out this recipe straight away. The result was very yummy! We took it with us for a long weekend at the beach and it made a very refreshing drink in the heat. I also found that when added to hot water it made a very pleasant hot drink (I actually thought it tasted even better than the cold version).
Lemon Barley & Bay Syrup
1/2 cup pearl barley
4 bay leaves
ice cubes, lemon slices and
sprigs of lemon balm to decorate
1. Cover pearl barley with boiling water.
Stir well, then rinse until water runs clear.
Put in a pan with 4 cups of boiling water. Bring to
the boil, cover then simmer gently for 45 minutes.
2. Scrub lemons and pare off rind with a sharp knife. Squeeze juice and reserve. Put pared rind in a bowl with bay leaves and sugar.
3. Strain hot barley over the sugar mixture and stir until sugar disolves. Cover and leave overnight.
4. Strain, then add the lemon juice and transfer to a jug. Chill for up to two weeks.
Now the recipe says to drink it undiluted. But I found that it is the most refreshing when diluted with water at a ratio of one part syrup to two parts water. Do try it hot, it’s really yummy!
Recipe found in cooking with herbs through the seasons