Barley water with lemon
Pearl barley simmered into a mild, cloudy drink with lemon and a pinch of salt: 20 kcal a glass, warm or chilled.
- Time
- 27 min (2 prep + 25 cook)
- Makes
- 3 servings
- Level
- Easy
- Gear
- Stovetop
Per serving
1 glass (250 ml)
- Calories
- 20kcal
- Protein
- 1g
- Carbs
- 4g
- Fibre
- 1g
- Fat
- 0g
- Sugar
- 0g
Barley water is an old household drink across India for hot weather, made by simmering a handful of pearl barley (jau) in water and straining it. The result is a slightly cloudy, mildly nutty drink that most people find easier to drink in volume than plain water. Serve it warm with lemon or chill it; the cooked barley left in the sieve can go into a salad or soup so nothing is wasted.
- Hydration
- Low calorie
- Budget
- No added sugar
- Anytime
Contains gluten.
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Ingredients
Method
- 1
Rinse the barley under the tap until the water runs clear. Put it in a pan with the water and ginger slices.
- 2
Bring to a boil on high heat, then lower to a gentle simmer and cook uncovered for 25 minutes. The water will turn cloudy and reduce by about a fifth.
- 3
Strain through a sieve into a jug, keeping the cooked barley for another dish. Stir in salt and lemon juice.
- 4
Drink warm, or cool and refrigerate for a chilled drink.
Tips
- Pressure cook for 2 whistles instead of simmering if you are short on time.
- The leftover cooked barley is good tossed into curd with salt and jeera, or stirred into a soup.
Swaps
- Add 1 tsp honey per glass if you want it sweet (not vegan, about +20 kcal).
Storage
Keeps 2 days in the fridge in a closed bottle; shake before pouring.
Nutrition is estimated per serving from IFCT 2017 and USDA FoodData Central and rounded. Your ingredients and portions will differ a little.
More drinks
Cucumber lemon infused water
A jug of water with cucumber, lemon and mint that you actually want to finish: 8 kcal a glass.
- 5 min
- Calories
- 8 kcal
- Protein
- 0 g protein
