• 8 cups (2 L) water
  • ½ cup (125 mL) pot or pearl barley
  • 2 tbsp (30 mL) granulated sugar or to taste
  • Pinch of salt
  • Zest of 1 small lemon
  • ¼ cup (50 mL) lemon juice

In a large saucepan, bring water to a boil. Add barley and bring water back to a boil. Reduce heat, cover and simmer gently for 2 hours. Strain barley into a container and set liquid aside. Cool liquid slightly, then add sugar, salt, lemon zest and juice. Serve chilled or as a hot drink.

Makes about 6 cups.

Note: Cooked barley can be refrigerated or frozen to add to salads, soups or casseroles.

Nutrition Information (per cup): Calories: 19; Protein: 0 g; Carbohydrate: 5 g; Fibre: 0 g; Sugars: 4 g; Fat: 0 g; Saturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 34 mg; Potassium: 15 mg