Barley Water

Prep Time
Cook Time
1h 5m
Ready In

"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."

Original recipe yields 2 servings


  • Serving Size: 1 (1435.4 g)
  • Calories 583.6
  • Total Fat - 3.2 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 56.2 mg
  • Total Carbohydrate - 140.7 g
  • Dietary Fiber - 6.1 g
  • Sugars - 108.1 g
  • Protein - 6.9 g
  • Calcium - 399.4 mg
  • Iron - 21.1 mg
  • Vitamin C - 57.1 mg
  • Thiamin - 1.2 mg

Step 1

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.

Step 2

Add the lemon juice and sugar and stir well until all the sugar has dissolved.

Step 3

Strain the water, let cool bottle then chill.

Step 4

Serve in a glass with ice and mint leaves.

Step 5

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.

Tips & Variations

No special items needed.