It is said that barley is one of the first grains cultivated in the world.  As a grain, it is used to make beer and cereals.  In Ireland, we use it the way it should be, as a base for whiskey.   Bushmills Distillery in the North of Ireland has been making whiskey for over 400 years and claims to be the oldest whiskey distillery in the world.

Like many food items, barley has many claims of benefits, including aiding weight loss, controlling blood sugar spikes (when unsweetened), and lowering cholesterol (unstrained). On the downside, barley has a dense fibre content, contains gluten, and is high in calories.

Barley Water

In the 1960s, you would have found barley water on hospital wards and in nursing homes.  Barley is rich in vitamins and fibre, and taking it is believed to improve digestion as well as other health benefits if taken in moderation.

Ingredients

1 oz Pearl Barley (2 tbsp, 28g, 1/8 cup)

1 Pt Cold Water  (473 ml, 2 cups)

Pinch of salt

Sugar to taste

Rind and lemon juice to taste.

 

Method

Wash barley with hot but not boiling water.  This is known as scalding.

In a pot, add the water, the barley, salt and lemon rind and bring to a boil.

Simmer for 2 – 2½ hours and strain.

Add sugar* and lemon juice to your taste.

 

*As a diabetic, I drink barley water unsweetened.

 

Scalding is a cooking technique using water just below boiling to kill any harmful bacteria that may be on the barley.  You may be familiar with this method of blanching vegetables.

 

Knowing some of the benefits, would you make barley water?  Would you keep the grains in or strain them?  Do you add a dash of orange to add some vitamin C?