Barley Water is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic drink of barley cooked in water that's strained and flavoured with lemon juice and sugar and which was used as a curative for inflammatory diseases, fevers and pulmonary complaints. The full recipe is presented here and I hope you enjoy this classic British version of: Barley Water.
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This is a classic recipe for a Victorian version of Barley Water that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BARLEY WATER.—Wash two ounces of pearl barley thoroughly, and boil it for a few minutes in half a pint of water; then strain the water off, throw it away, and boil the barley into two quarts of fresh water until it is reduced to one quart; strain, and add lemon-juice and sugar to taste. This decoction is extremely nutritious and soothing in cases of fever, inflammatory diseases, pulmonary complaints, colds, coughs, &c.
Pearl barley, 2 ozs.; water, 2 quarts; lemon-juice and sugar, to taste.
Modern Redaction
Ingredients:
60g pearl barley, well washed
2l water
lemon juice, to taste
sugar, to taste
Method:
Combine the pearl barley and 600ml of water in a pan. Bring to a boil and cook for 2 minutes. Drain and discard the water then return the pearl barley to the pan and pour over 2l of cold water. Return to a boil and cook, uncovered, until the liquid has reduced to 1l.
Strain in a bowl, add lemon juice and sugar to taste. Chill before serving.
Pearl barley, 2 ozs.; water, 2 quarts; lemon-juice and sugar, to taste.