Lemon Barley Water, the Court's Lemon Barley Water
A translucent, tangy drink made by simmering pearl barley with lemon and a little sugar: cool, bittersweet, ideal for a summer afternoon in the gardens.
A translucent, tangy drink made by simmering pearl barley with lemon and a little sugar: cool, bittersweet, ideal for a summer afternoon in the gardens.
At our garden parties, when the sun deigns to shine on the lawns of Buckingham, nothing refreshes better than a glass of well-lemoned barley water. It is a timeless drink, wise and unpretentious: we gently cook the barley, perfume it with lemon, and sweeten it only slightly. Our guests appreciate it, and so do We — for a sovereign must know how to entertain without ever seeming to hurry, even to quench her thirst.
- •Pearl barley — a handful (base)
- •Lemons — a few (flavor and acidity)
- •Sugar — moderate (sweetness)
- •Spring water — to proportion (infusion)
Lemon Barley Water, the Court's Lemon Barley Water
A translucent, tangy drink made by simmering pearl barley with lemon and a little sugar: cool, bittersweet, ideal for a summer afternoon in the gardens.
Why this dish? Lemon barley water is a traditional British drink, long served in royal households and at Buckingham Palace garden parties; it also accompanied the Wimbledon tournament, which the Queen attended. A refreshing, non-alcoholic beverage, perfect for the Crown's gardens.
At our garden parties, when the sun deigns to shine on the lawns of Buckingham, nothing refreshes better than a glass of well-lemoned barley water. It is a timeless drink, wise and unpretentious: we gently cook the barley, perfume it with lemon, and sweeten it only slightly. Our guests appreciate it, and so do We — for a sovereign must know how to entertain without ever seeming to hurry, even to quench her thirst.
Ingredients (period version)
- Pearl barley — a handful (base)
- Lemons — a few (flavor and acidity)
- Sugar — moderate (sweetness)
- Spring water — to proportion (infusion)
Ingredients
- Pearl barley — 100 g (base)
- Organic lemons (zest + juice) — 2 (flavor and acidity)
- Sugar — 60 g (adjust to taste) (sweetness)
- Water — 1 litre (infusion)
Method
- Rinse the pearl barley under cold water to remove excess starch.
- Place it in a saucepan with the water and the lemon zest (removed with a vegetable peeler); bring to a simmer.
- Simmer covered for 20-25 minutes.
- Off the heat, add the sugar and stir until dissolved.
- Strain the liquid while still warm (reserve the barley for soup or dessert), add the lemon juice.
- Let cool, then refrigerate; serve well chilled, diluted with more water if desired.
How it was made : Barley water dates back at least to the 17th century in England, first as a comforting drink for the sick, then as a summer refreshment. The bottled lemon version became a British classic in the 20th century, associated with the lawns of Wimbledon.
The contemporary twist : A sprig of mint and a few lemon-flower ice cubes: the royal garden party in a glass.
Sources : British tradition of lemon barley water · Culinary history of English court drinks
Elizabeth II · Charactorium