Barley water with lemon

• Pearl barley (jau) · about 2 tbsp, rinsed25 g
• Water900 ml
• Lemon · juice1/2
• Salt1/4 tsp
• Ginger · optional2 slices

Method

1. 1

   Rinse the barley under the tap until the water runs clear. Put it in a pan with the water and ginger slices.

2. 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. 3

   Strain through a sieve into a jug, keeping the cooked barley for another dish. Stir in salt and lemon juice.

4. 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.