Lemon Barley Water
Yield
4 servingsPrep
20 minCook
30 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
pearl barley
|
|
| 3 | pints |
water
|
*
|
| 3 | each |
lemons
|
|
| 3 | ounces |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
pearl barley
|
|
| 1.4 | l |
water
|
*
|
| 3 | each |
lemons
|
|
| 86.7 | ml/g |
sugar
|
|
Directions
Put the barley and water into a pan, bring to a boil and then cover and simmer for 30 minutes.
Strain the liquid into a large jug.
Peel the lemons very thinly without any white pith.
Remove the pith from the lemons and slice the fruit.
Put the fruit and lemon peel into the jug with the barley liquid.
Stir in the sugar and let go cold.
Strain into a clean jug and store in the refrigerator for up to 5 days.
