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- 100g pearl barley
- 500ml water
- 200g rock sugar
- 1 large lemon, juiced
Prep:5min › Cook:40min › Ready in:45min
- Rinse the barley to get rid of grit and stones. In a large pot, boil the barley with the water and rock sugar.
- Simmer for about 30 minutes until the barley is soft and has expanded to about twice its size. You can strain the barley or use a spoon to eat it together with the liquid. Add the lemon juice.
- Serve hot or add ice cubes to serve on a hot, sunny day.
It keeps in the refrigerator for about 1 week.
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