flipLemon Barley Water
Lemon Barley Water
Why this dish? Ada was frail of health throughout her life and often bedridden, until her final long illness. Lemon barley water was THE beverage of Victorian sickrooms, gentle on the stomach and refreshing — a drink that likely accompanied her convalescences.
A soft, translucent drink, barley long simmered then flavored with lemon and barely sweetened — comforting and thirst-quenching for feverish days.
When the fever takes hold and I am kept in bed, it is this drink I call for above all others. The barley is simmered at length, the first water thrown away as it is good for nothing, then one begins again with fresh water and the zest of a lemon. Warm or cool, it soothes the most rebellious stomach. I assure you, a simple drink well prepared is often worth more than the apothecary's drugs.
- •Pearl barley — a handful (base)
- •Water — two pints (infusion)
- •Lemon (zest and juice) — one (flavor and acidity)
- •Sugar or honey — to taste (sweetness)
Lemon Barley Water
A soft, translucent drink, barley long simmered then flavored with lemon and barely sweetened — comforting and thirst-quenching for feverish days.
Why this dish? Ada was frail of health throughout her life and often bedridden, until her final long illness. Lemon barley water was THE beverage of Victorian sickrooms, gentle on the stomach and refreshing — a drink that likely accompanied her convalescences.
When the fever takes hold and I am kept in bed, it is this drink I call for above all others. The barley is simmered at length, the first water thrown away as it is good for nothing, then one begins again with fresh water and the zest of a lemon. Warm or cool, it soothes the most rebellious stomach. I assure you, a simple drink well prepared is often worth more than the apothecary's drugs.
Ingredients (period version)
- Pearl barley — a handful (base)
- Water — two pints (infusion)
- Lemon (zest and juice) — one (flavor and acidity)
- Sugar or honey — to taste (sweetness)
Ingredients
- Pearl barley — 60 g (base)
- Water — 1.2 litres (infusion)
- Lemon, unwaxed (zest + juice) — 1 (flavor and acidity)
- Sugar or honey — 1 to 2 tbsp (sweetness)
Method
- Rinse the barley, cover with water, bring to a boil for 1 minute, then discard this first water (it removes bitterness).
- Return the barley to the pot with fresh water and lemon zest, simmer gently for 30 minutes.
- Strain the liquid, then dissolve the sugar or honey while it is still hot.
- Add the lemon juice, let cool, and serve warm or chilled.
How it was made : Barley water is one of the oldest domestic remedies in Europe. In the 19th century, household management manuals prescribed it systematically for the sick, infants, and convalescents, as a gentle, hydrating, and easily digestible drink.
The contemporary twist : Served over ice with a sprig of mint, it becomes a very elegant summer barley lemonade.
Sources : Eliza Acton, Modern Cookery for Private Families (1845) · Mrs Beeton, Book of Household Management (1861)
Ada Lovelace · Charactorium
