Drinks
Cooling Barley and Mint Water
Ingredients
- - 100 g (1/2 cup) pearl barley, rinsed
- - 1.2 litres (5 cups) water
- - 3 tbsp honey
- - 2 tbsp lemon juice
- - small handful fresh mint leaves, plus extra to garnish
Method
- Place the barley and water in a saucepan and bring to a boil.
- Reduce heat and simmer for 20-25 minutes until the water turns cloudy and the barley is tender.
- Strain the liquid through a fine sieve into a jug, discarding the barley or reserving it for another use.
- While still warm, stir in the honey and lemon juice until dissolved, then add the mint leaves.
- Let cool, then refrigerate until well chilled. Strain out the mint before serving, if preferred, and garnish with fresh mint leaves.
Native Name: Ab-e Jow
Cultural Background: Barley water, made by simmering grain and straining off the cooking liquid, was valued across the ancient world
as a light, cooling, easily digested drink, well suited to hot summers and to those recovering from illness. On the
Iranian Plateau, where barley was already a dietary staple, this would have been an obvious and economical
use of the grain.
Tips:
– Save the cooked barley to add to a soup or porridge rather than discarding it.
– Adjust honey and lemon to taste once the liquid has cooled, as flavours can shift with chilling.
Variations:
– Add a few strips of lemon zest while simmering for extra fragrance.
– Serve over ice with a slice of fresh lemon.
Storage: Refrigerate in a sealed jug for up to 3 days.
Reheating: Serve cold; no reheating required.
Nutrition: Per serving: approx. 85 kcal, 1 g protein, 20 g carbohydrate, 0 g fat, 1.5 g fibre.
FAQs:
Q: Is this the same as modern commercial barley water?
A: It's closely related in principle — grain simmered in water and strained — though this version keeps things simple with just honey, lemon and mint.
Q: Can I use pearl barley leftover from another recipe?
A: Fresh raw barley is needed here to produce the cloudy, starchy cooking liquid the drink relies on.