Barley Water

Barley water has been a home remedy and refreshment across Europe and the Middle East for centuries. This version simmers pearl barley and a fig in water for an hour and a half, then strains the liquid and sweetens it with honey, apple juice, lemon juice, and grated lemon peel.

The long simmer extracts starch and nutrients from the barley and a gentle sweetness from the fig. You’re not eating the barley itself here. The grains and fig get strained out, and what’s left is a slightly cloudy, silky liquid with a mild, earthy flavor.

Sweetening happens after straining. Honey and apple juice add gentle sweetness, lemon juice adds tartness, and the grated peel brings a fragrant citrus note. A pinch of salt ties everything together the way it does in any good drink.

Chill it thoroughly before serving. Barley water is meant to be cold and refreshing, especially on a warm day.

Kitchen Tips

• Strain through a fine sieve and press the barley gently to extract all the starchy liquid. Don’t force it or the water turns gritty.
• Adjust the honey and lemon to your taste after chilling. Cold dulls sweetness, so you may want a touch more honey.
• Keeps in the fridge for 3-4 days. Stir or shake before serving as the starch settles.
• The cooked barley doesn’t have to go to waste. Add it to soups or salads.

Variations

• Ginger barley water: Add a thumb-sized piece of fresh ginger during the simmer for a warming, spicy version.
• Robinson’s style: Skip the fig and apple juice. Use only lemon and sugar for a classic British lemon barley water.