Barley Lemonade is a traditional British recipe, based on Alexis Soyer's recipe of 1849, for a classic drink made from a barley water base flavoured with lemons and sweetened with sugar. The full recipe is presented here and I hope you enjoy this classic British version of: Barley Lemonade.
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This is a traditional British recipe redacted from Alexis Soyer's 1849 volume The modern Housewife or Ménagère, a classic Victorian cookbook.
Original Recipe
90. BARLEY LEMONADE.—Put a quarter of a pound of sugar into a small stewpan, with half a pint of water, which boil about ten minutes, or until forming a thickish syrup; then add the rind of a fresh lemon and the pulp of two; let it boil two minutes longer, when add two quarts of barley-water, from which you have omitted the sugar and lemon; boil five minutes longer, pass it through a hair sieve into a jug, which cover with paper, making a hole in the centre to let the heat through; when cold, it is ready for use. If put cold into a bottle and well corked down, it would keep good several days.
BARLEY ORANGEADE is made the same way as above, substituting the rind and juice of oranges; the juice of a lemon, in addition, is an improvement, when taken as a refreshing beverage
Modern Redaction
Ingredients
115g granulated sugar
300ml water
freshly-pared zest of 1 lemon
2 lemons, peeled and chopped (so you only have the pulp)
2l barley water (made without the sugar and lemon)
Method:
Combine the water and sugar in a saucepan. Bring to a boil and continue boiling for about 10 minutes, or until you have a thick syrup. Now add the lemon zest and lemon pulp, bring back to a boil and continue boiling for two minutes more.
At this point add the barley water, bring back to a boil and continue boiling for five minutes. Take off the heat and pass through a fine-meshed sieve lined with a double layer of muslin. Cover the bowl containing the liquid and set aside to cool completely.
Pour into bottles and store in the refrigerator. It will typically keep for up to a week.
