October 28, 2018
Beverages, Non-Alcoholic, Grains,
Barley, Fruit, Lemon, Australian, British, Easy/Beginner Cooking, Kid Pleaser, Easter, Picnic, Summer, Winter, Stove Top, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Spring more
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"I have an original recipe hand written in a very old cookbook I own.
The writing has faded and I could not make out the measurements, I found this recipe on McKenzie's (which is very old Australian Company) website, the measurement's seem comparable to the cookbook, so I used their measurements.
I made this and it was really good, much better than I remember it as a child ~ when we were given this if we were feeling ill. It was also used years ago, to give to the elderly that were weak or ill ~ I still have memories of my mother and grandmother making it for this exact reason.
Now years later here I am making it!
NOTE: Using ginger gives a lovely flavor to this drink, and also using honey as a substitute for sugar ~ Use 1/2 cup instead of the sugar, although this may be a little tart for some, so you may want to use a little more for a sweeter tonic."
Place the barley in a sieve and rinse under cold water until water runs clear; Then place the barley into saucepan with the lemon rind, ginger and water. Bring the barley water to a boil, over a medium heat & once boiling, reduce the heat and simmer for 50 minutes to an hour.
Add the lemon juice and sugar and stir well until all the sugar has dissolved.
Strain the water, let cool bottle then chill.
Serve in a glass with ice and mint leaves.
NOTE: I saw this idea on the Mc Kenzie website ~ Instead of discarding the barley, you can use the cooking barley to stir through yogurt or serve with fruit for a nice breakfast.
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