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Barley Water

A simple barley water beverage made by boiling pearl barley and sweetening with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Barley and lemon work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 484 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Barley Water

Ingredients

Directions

Prepare the barley

  1. Wash the pearl barley to remove any foreign matter.

  2. Add ½ cup of water to the barley.

  3. Boil for a short time.

  4. Discard the liquid.

Make the barley water

  1. Pour 4 pints of boiling water over the barley.

  2. Boil until the volume reduces to 2 pints.

  3. Strain the liquid.

  4. Sweeten with sugar or add lemon peel if desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Barley + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together484 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Barley + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together755 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pearl barley
Releases starch and grain flavour into the water, giving the drink its body and mild taste.
Sugar
Adds sweetness to balance the mild, earthy flavour of the barley.

The step that matters

Boil until the volume reduces to 2 pints. Reducing the liquid concentrates the flavour and dissolved starch from the barley. Stopping at the right volume sets the strength of the drink, so measure the liquid rather than judging by time alone.

Swap the lemon

The recipe marks lemon as optional. How well each one fits the dish's main ingredients (barley, sugar):

  1. Vanillafits better
  2. Figfits better
  3. Raisinfits better
  4. Lemonthe original

Fit is the average pairing score against barley, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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