Thursday, 18 February 2016

Lemon barley with ginger

Thank you, Google Images!

Another barley recipe! :-) This time it makes a refreshing drink.

Lemon barley water with ginger
65g pearl barley
the zest and juice of a lemon with extra bottled lemon juice if needed
about 1/4 tsp crushed ginger
600 mls water
25g sugar (plus more if needed)

Simmer 65g pearl barley with some lemon zest, a little bit of crushed ginger and 600mls water for about 20 mins or so, covered.
Sieve and discard the barley/citrus/ginger.
Add the juice of the lemon and maybe some bottled juice if you think it is needed.
Add 25g sugar and stir until dissolved.
Taste and adjust lemon and sugar as required
Cool and chill in the fridge

Lovely as a drink on its own, also nice with sparkling white wine or lemonade/tonic (I've tried it!).

Keep in the fridge, covered.
Best on the day it's made but will keep for three days.

To avoid waste, I read this here: I had already thrown the barley away but will remember it for next time.

The left over Barley is useful for a number of other recipes such as:
  • Bulking out and thickening soups and stews with it
  • Combining it with some chopped nuts, seeds, sultanas, raisins and other dried fruits for an alternative to muesli or porridge.This has natural sweeteners and is high in dietary fiber.
  • Add it to salads to add another texture
  • Pop it in your blender and use it as a thickener for your smoothies
This site also suggests other flavours - orange or lime, mint, maple syrup, cinnamon, etc.

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