Moroccan · Drink
Moroccan Barley Water Tisane
A gentle, cooling barley water simmered from whole barley, then strained and flavoured with lemon and a little honey — an old-fashioned, soothing drink believed to refresh and aid digestion. Served cold in summer or warm in winter, it's a wholesome, caffeine-free thirst-quencher.
- Prep
- 5 min
- Cook
- 40 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 100 g whole or pearl barley
- 1.5 litres water
- Juice of 1 lemon
- Peel of 1 lemon
- 2–3 tbsp honey
- A few mint leaves (optional)
- Ice, to serve cold
Method
- 1
Rinse
Rinse the barley well under cold water.
- 2
Simmer
Simmer the barley with the water and lemon peel for 35–40 minutes until the water turns cloudy and barley-flavoured.
- 3
Strain
Strain off the liquid, discarding or reserving the barley.
- 4
Flavour
Stir in the lemon juice and honey while warm.
- 5
Cool or serve warm
Serve warm, or chill for a cold drink.
- 6
Finish
Serve over ice with mint, or warm in a glass.
Chef's tips
- Reserve the cooked barley for soups or salads — don't waste it.
- Add the honey while the liquid is warm so it dissolves.
- Adjust the lemon and honey to taste; it should be lightly flavoured.
Frequently asked questions
Is barley water healthy?
It's a traditional soothing drink, valued as a gentle, hydrating tisane. It's naturally caffeine-free and light, though not a medical remedy.
Pearl or whole barley?
Both work — pearl barley cooks a little faster and gives a cleaner drink, while whole barley has a nuttier flavour.