Make this refreshing lemon barley water with just 4 simple ingredients! This healthy and cooling drink is nutty in flavor and can be enjoyed either chilled or hot. You can either make it on the stove or in an Instant Pot.
In Malaysia, lemon barley water is a well-loved beverage! It's an ideal choice for quenching thirst in our hot and humid weather. While it can be served warm, I prefer it chilled with plenty of ice cubes.
💚Why you will love this recipe
- The perfect hot weather drink that is cooling and refreshing
- Healthy, low in calories, and naturally vegan
- An easy one-pot recipe that only calls for 4 ingredients
- Highly customizable - feel free to add whatever flavorings that sound good!
🤔What is barley water
Barley water is a popular drink in different parts of the world, particularly in Southeast and East Asia. To make it, barley grains are boiled in water. The cooked barley is removed, and the remaining liquid is sweetened with some sort of sweetener, the most common being sugar or lump sugar (冰糖).
There are various variations of barley water, and the recipe will differ from household to household. In this version, we will add lemon juice, which perfectly complements the slightly nutty flavor of barley water!
🍋What you will need
📃Ingredients notes and substitutions
- Barley - I recommend using pearl barley as they cook quicker when compared to their whole-grain counterparts.
- Lemon juice - Freshly squeezed ones work best, but you could also use bottled lemon juice! It can be substituted with lime juice.
- Sweetener - An optional ingredient; you can choose to leave yours unsweetened. I use turbinado sugar, but any sweetener like maple syrup, brown sugar, and fruit juices (orange juice, apple juice) will also work.
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🔪How to make
You can make lemon barley water on the stove or in an Instant Pot.
On the stove - Place barley and water in a soup pot and bring the mixture to a boil. Lower the heat to a gentle simmer and cook, partly covered, until the water turns cloudy, about 30-40 minutes.
Instant pot - Cook water and barley at high pressure for 20 minutes. Once the timer goes off, quick release the pressure.
Serving barley water - Strain barley water to remove cooked barley. Stir in sweetener of choice and lemon juice, and it is ready to be served!
✔Helpful tips
- Serving it cold - Lemon barley water can be served cold. Refrigerate it for a couple of hours, and serve it with ice.
- A more concentrated drink - If you prefer your drink to be more concentrated, feel free to reduce the water used to 4 cups.
- Storing leftovers - Leftover barley water can be refrigerated for up to 4 days in glass bottles or tumblers. Serve it cold, or heat it in the microwave or on the stove if you prefer your drink warm.
- Do not throw away boiled barley - Instead, add them to vegetable soup or use them as a stuffing for squashes or bell peppers. Cooked barley can also be added to Buddha bowls and salad (like my romaine avocado salad or tomato cucumber salad).
✨Variations and add-ins
Here are some fun add-in ideas to jazz up your lemon barley water!
Pandan leaves - Also known as screwpine leaves. They are common in Southeast Asian cooking and impart a pleasant fragrance. Tie 2 leaves into knots and simmer them with the barley. You must fish out the leaves before serving, as they are inedible.
Grated ginger - Gives barley water a nice warmth. Add up to 1 tablespoon and boil it with the barley.
Fruit juices - I love adding orange juice, but you could do other juices like blackcurrant, apple, or even mango. Start with a 1:1 ratio, adjusting it from there.
Sugar-free - You can enjoy it unsweetened. Alternatively, use sugar substitutes like Splenda and Equal.
❔Commonly asked questions
Barley water is not gluten-free. Barley, wheat, and rye are 3 grains that contain gluten.
Barley water is mild in taste and is slightly nutty and earthy on its own. Hence, sweeteners and flavorings like fruit juices are often added to flavor this drink.
📖 Recipe
Lemon Barley Water
Ingredients
- ¼ cup pearl barley drained and rinsed
- 5 cups water
- 2-3 tablespoons lemon juice
- 2-3 sugar or to taste, omit for the unsweetened version
Instructions
- You can either cook lemon barley water on stove or in an Instant pot.On stove - place barley and water in a soup pot, and bring the mixture to a boil. Lower the heat to a gentle simmer and cook, partly covered, until the water turns cloudy, about 30-40 minutes.Instant pot - Cook water and barley at high pressure for 20 minutes. Once the timer goes off, quick release the pressure.
- You can either strain out the boiled barley or leave it in. Stir in sweetener of choice and lemon juice, and it is ready to be served!
Notes
- Serving it cold - Lemon barley water can be served cold. Refrigerate it for a couple of hours, and serve it with ice.
- A more concentrated drink - If you prefer your drink to be more concentrated, feel free to reduce the water used to 4 cups.
- Storing leftovers - Leftover barley water can be refrigerated for up to 4 days in glass bottles or tumblers. Serve it cold, or heat it in the microwave or on the stove if you prefer your drink warm.
- Do not throw away boiled barley - Instead, add them to vegetable soup or use them as a stuffing for squashes or bell peppers. Cooked barley can also be added to Buddha bowls and salad (like my romaine avocado salad or tomato cucumber salad).
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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