Friday, January 13, 2017

A Refreshing Orange Barley Water Squash

1/2 pound pearled barley
2 quarts of water
3 whole oranges

Boil the barley and water until the barley is tender. While it is boiling juice and mash the 3 oranges. Strain the barley from the water. The water should be milky white. Pour the water over the oranges and juice and return to boil for about 5 minutes. This allows the barley water to absorb as much of the Orange essence as possible. Strain well and return to medium heat once more. Add sugar and sweeten to your own taste. Cool the squash and keep it in the refrigerator. It should keep for 6-7 days. To make it last longer you can put it in a sealed container and freeze it.

I serve it over ice mixed about half and half with Ginger Ale.

You can use the same recipe using lemons (or any citrus fruit really) instead of oranges if you like.

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