British · Drinks · SAMPLE RECIPE
Lemon barley water · a bright British cooler
A lightly cloudy lemon drink made from the cooking water of pearl barley. Gently sweetened and served cold for a refreshing change from lemonade.
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A NOTE FROM THE KITCHEN
Save the strained barley for another meal.
This is a simmered home version, yielding about six 8-ounce glasses before ice. Barley naturally makes the drink a little cloudy and contains gluten. The cooked grains can be refrigerated promptly and used separately in soup or salad; those dishes are not part of this recipe.
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Lemon barley water · a bright British cooler
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BEHIND THE DISH · Britain
Lemon barley water · a bright British coolerBeyond the plate.
The liquid left from cooking pearl barley becomes a lightly cloudy lemon cooler with a mild grain flavor.
ORIGINS & EVOLUTION
A longstanding British drink.
Lemon barley water has a place in British refreshment traditions. The Robinsons brand helped make it familiar through its historical association with Wimbledon, though homemade versions need no bottled concentrate.
CULTURAL CONTEXT
More than lemon-flavored water.
Barley contributes mild flavor and a little body to the liquid. Sugar and citrus are adjusted around it, producing a softer drink than a sharply concentrated lemonade.
AT THE TABLE
A simmered version from scratch.
Our recipe cooks pearl barley with lemon peel, then strains and sweetens the liquid. The grains can be saved separately, while the drink is chilled and stirred before pouring to redistribute natural sediment.
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