OK, Mel, you made me do it. Race off on a wild goose chase to track down the ancient English method of making a jug of Lemon Barley Water from scratch.
We were so easily pleased by the Robinson's import Lemon Barley Water cordial we washed down for our tasty, al fresco lunch of girlie salad stuff last Friday, that I figured it couldn't be too much of a mystery to figure out a homemade version here in Sonoma County where the lemons run rife.
And after learning about the many health benefits of pearl barley (available in the Petaluma Market whole food produce bins and most probably somewhere in the bulk section of a supermarket near you), I'm wondering why it hasn't been more of a hit in traditional lemonade recipes here in the states.
Like the lovely elderflower (of which I may be inclined to trace a bush and plant on the hillside somewhere behind the vines), adding ancient plants, grains and herbs to fruit and water and varying degrees of sugar, is a sweet treat for the system and the social season.
Here's how to make a jug of cool, cloudy, Lemon Barley Water for those Jane Austen summer afternoons in the garden:
Lemon Barley Water
4oz pearl barley
4 pints water
4 lemons
4 oz sugar
Bring to a boil the pearl barley in a pan with the water, cover and simmer for half an hour. Peel the lemons, halve them and place in a large jug with the peel. Strain the barley water into the lemon jug. Leave to steep and cool. Strain into another large jug, stir in sugar and chill completely. Serve cold with ice and sprigs of fresh mint. Store in fridge for up to five days or freeze.
We were so easily pleased by the Robinson's import Lemon Barley Water cordial we washed down for our tasty, al fresco lunch of girlie salad stuff last Friday, that I figured it couldn't be too much of a mystery to figure out a homemade version here in Sonoma County where the lemons run rife.
And after learning about the many health benefits of pearl barley (available in the Petaluma Market whole food produce bins and most probably somewhere in the bulk section of a supermarket near you), I'm wondering why it hasn't been more of a hit in traditional lemonade recipes here in the states.
Like the lovely elderflower (of which I may be inclined to trace a bush and plant on the hillside somewhere behind the vines), adding ancient plants, grains and herbs to fruit and water and varying degrees of sugar, is a sweet treat for the system and the social season.
Here's how to make a jug of cool, cloudy, Lemon Barley Water for those Jane Austen summer afternoons in the garden:
Lemon Barley Water
4oz pearl barley
4 pints water
4 lemons
4 oz sugar
Bring to a boil the pearl barley in a pan with the water, cover and simmer for half an hour. Peel the lemons, halve them and place in a large jug with the peel. Strain the barley water into the lemon jug. Leave to steep and cool. Strain into another large jug, stir in sugar and chill completely. Serve cold with ice and sprigs of fresh mint. Store in fridge for up to five days or freeze.
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