Post by Paulinemom on Sept 12, 2006 21:50:22 GMT
600ml (1 pint) Water
50g (2oz) Pearl Barley
½ Lemon
1 tbsp Sugar
Place the barley into a sieve and pour over 1.2 - 1.8lt (2 - 3 pints) of boiling water to scald and cleanse it (this aids in producing a clearer colour for the finished barley water).
Finely peel the lemon, removing only the outer waxy layer and squeeze the juice.
Place the barley, lemon rind and water into a saucepan and simmer covered for 20 minutes.
Strain through a jelly bag or muslin cloth.
Add the lemon juice and sugar to taste.
Allow to cool and refrigerate before drinking.
Use within 24 hours.
50g (2oz) Pearl Barley
½ Lemon
1 tbsp Sugar
Place the barley into a sieve and pour over 1.2 - 1.8lt (2 - 3 pints) of boiling water to scald and cleanse it (this aids in producing a clearer colour for the finished barley water).
Finely peel the lemon, removing only the outer waxy layer and squeeze the juice.
Place the barley, lemon rind and water into a saucepan and simmer covered for 20 minutes.
Strain through a jelly bag or muslin cloth.
Add the lemon juice and sugar to taste.
Allow to cool and refrigerate before drinking.
Use within 24 hours.