Lemon Barley Water Recipe – Australian Special
Lemon Barley Water is a soothing Australian drink featuring pearl barley simmered until tender, then mixed with fresh lemon juice and just the right amount of honey or other sweetener. This light, tangy beverage combines hydration and mild, earthy flavours, making it ideal for warm afternoons or as a gentle digestive aid. Chilled over ice with a slice of lemon or fresh mint garnish, it offers a natural, revitalising option anytime you need something refreshing and simple.
- Prep Time5 min
- Cook Time15 min
- Total Time20 min
Lemon Barley Water Ingredients:
- 1/2 cup pearl barley
- 4 cups water (for cooking the barley)
- 1/4 cup lemon juice (about 1-2 lemons, depending on size)
- 2-3 tablespoons honey (or to taste; can be substituted with other sweeteners like maple syrup or agave nectar)
- 1 lemon, thinly sliced (optional, for garnish and extra flavor)
- Fresh mint leaves (optional, for garnish)
How to make Lemon Barley Water:
Cook the Barley: Rinse the pearl barley under cold running water.
In a medium saucepan, combine the barley with 4 cups of water.
Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for about 30 minutes, or until the barley is tender and cooked through.
Remove the saucepan from the heat and let it cool slightly.
Strain the Barley Water: After the barley has cooked, strain the barley water into a large bowl or pitcher. Discard the cooked barley grains, or use them in soups or salads if desired.
Add Lemon and Sweetener: To the strained barley water, add the freshly squeezed lemon juice and honey (or your choice of sweetener). Stir well until the honey is fully dissolved.
Chill and Serve: Refrigerate the barley water for at least 1-2 hours, or until it is thoroughly chilled.
Serve over ice if desired. Garnish with thin lemon slices and fresh mint leaves for extra flavor and visual appeal.
Recipe Notes :
Adjusting Sweetness: Start with less honey or sweetener and increase gradually—barley water brings its own mild flavour so you won’t need too much.
Flavor Variations: Add a small piece of ginger while simmering or infuse herbs like basil or rosemary to tweak the flavour profile.
Barley Type: While pearl barley cooks faster and yields a smoother texture, hulled barley offers more nutrients though it requires longer simmering.
Serving Tips: Chill for at least 1-2 hours before serving and pour over ice to make it extra refreshing. Garnish with lemon slices and mint for visual appeal.
Storage & Freshness: Store in the refrigerator for up to 3-4 days. Stir before serving again since flavour and particles may settle at the bottom.
