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A Travelling Cook: Lemon barley cordial

Lemon barley cordial



I have a bag of lemons that I bought last week in preparation for cold and flu season. We've had our first snow so it's now time to put them to good use. This cordial is a great tonic for winter, the barley makes it refreshing and moreish. I don't like my drinks too sweet so  I keep the sugar content low. You could certainly add more to taste. 

Lemon Barley Cordial

Ingredients:
1/3 cup Pearl Barley
1.5 litres Water
3 Lemons
1/3 cup Sugar (or to taste)


Instructions
  1. Put barley and water in a pan and bring to boil. Discard water and refill pan with another 1 . litres of water bring to a boil.
  2. Reduce the heat, cover the pan and let it simmer for 30 minutes
  3. Strain the liquid in to a jug and set the barley one side.
  4. Leave to cool then pour into a sterilized glass bottle and keep in the fridge.
  5.  Return barley water to the pan.
  6. Peel the lemons very thinly, juice the lemons, add juice and rind to the pan together with sugar.
  7. Bring to a boil again stirring until sugar has dissolved.
  8. Leave to cool then pour into a sterilized glass bottle and keep in the fridge.
Variation: Add a tablespoon of grated ginger and 1/2 a teaspoon of cayenne pepper for a kick.
A Travelling Cook: Lemon barley cordial

Wednesday, December 10, 2014

Lemon barley cordial



I have a bag of lemons that I bought last week in preparation for cold and flu season. We've had our first snow so it's now time to put them to good use. This cordial is a great tonic for winter, the barley makes it refreshing and moreish. I don't like my drinks too sweet so  I keep the sugar content low. You could certainly add more to taste. 

Lemon Barley Cordial

Ingredients:
1/3 cup Pearl Barley
1.5 litres Water
3 Lemons
1/3 cup Sugar (or to taste)


Instructions
  1. Put barley and water in a pan and bring to boil. Discard water and refill pan with another 1 . litres of water bring to a boil.
  2. Reduce the heat, cover the pan and let it simmer for 30 minutes
  3. Strain the liquid in to a jug and set the barley one side.
  4. Leave to cool then pour into a sterilized glass bottle and keep in the fridge.
  5.  Return barley water to the pan.
  6. Peel the lemons very thinly, juice the lemons, add juice and rind to the pan together with sugar.
  7. Bring to a boil again stirring until sugar has dissolved.
  8. Leave to cool then pour into a sterilized glass bottle and keep in the fridge.
Variation: Add a tablespoon of grated ginger and 1/2 a teaspoon of cayenne pepper for a kick.

1 Comments:

At December 10, 2014 at 1:08 PM , Blogger Johanna GGG said...

I tried some lemon barley a few years back and was not keen - maybe it is time to start again - esp if our lemon tree produces as many lemons as it is promising (guess I need to remember watering - though we keep having showers that make me feel it is ok)

 

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