History Cookbook: Lemon and Barley Water

Healthiness : (491 votes)

Difficulty:  
Preparation Time: 20 minutes, plus cooling time. I made this to drink the next day.
Cooking Time: 30 minutes
Number of servings: Makes about 6-8 glasses
Serving suggestions: Serve with ice and perhaps some cucumber sandwiches.
This is a vegan recipe


Barley waters were popular drinks during the Victorian era. The barley was thought to be nutritious and therefore particularly good for children and the elderly. The Victorians began to take interest in healthy eating and diet. Charcoal biscuits could be bought to help digestion and the first digestive biscuits were produced and sold.

Picnics gained popularity with the wealthy. Although these were less formal than a meal served at the table, they were still grand affairs with glasses and china, cutlery and white tablecloths. Barley water would be served for children, with hot tea for the adults.

• 3oz (150g) pearl barley
• 3 pints (1800ml) water
• 3 lemons
• 3oz (150g) sugar

• Pan
• Strainer
• Knife
• Jug
• Spoon

Always wash your hands before preparing food.

1. Place the barley and water into a pan, cover and boil for 30 minutes
2. Strain the liquid into a large jug, through a sieve
3. Finely peel the lemons, removing only the outer yellow layer, and add this to the jug
4. Remove the white pith from the lemons
5. Slice the fruit and add to the jug
6. Stir in the sugar and allow to go cold
7. Pour/strain the cold liquid into a fresh jug and serve

This will keep for up to 5  days in the fridge.

There are 10 comments for this recipe.
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Name: Devon	2nd March 2017
GOTTALOVE A GOOD LEMON BARLEY WATER. REMIDS ME OF MY GRANDMA

Name: Harry	14th December 2016
A really strong aftertaste

Name: Pippa	12th November 2016
I made this and the caraway seeds cake for a Victorian project at school

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