Lemon Barley Water

Lemon barley water is a traditional British drink that’s been a household staple for generations. Pearl barley simmers in water for half an hour, releasing its starch into a slightly cloudy, silky liquid. Fresh lemon peel and sliced fruit steep in the warm barley water with sugar until everything cools, creating a drink that’s tart, lightly sweet, and genuinely refreshing.

Peel the lemons carefully, taking only the thin yellow zest and none of the white pith underneath. The pith turns the drink bitter. A sharp vegetable peeler works better than a knife for getting thin, clean strips.

The barley itself gets strained out, but its starch gives the water a smooth, almost silky mouthfeel that plain lemon water can’t match. Stir the sugar in while the liquid is still warm so it dissolves completely.

Kitchen Tips

• Rinse the pearl barley under cold water before cooking to remove surface starch and any grit
• Let the lemon peel and fruit steep until the mixture reaches room temperature for the fullest flavor
• Strain through a fine-mesh sieve for a clear drink, or leave it slightly cloudy for a more rustic look
• Keeps well in the refrigerator for up to five days. Give it a stir before serving

Variations

• Add a few sprigs of fresh mint while steeping for a herbal twist
• Swap some of the sugar for honey, stirred in while warm
• Use a mix of lemons and limes for a citrus blend