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Drink

Lemonade with Barley

A chilled beverage made by mixing barley water with lemonade or orangeade and sweetening to taste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Barley and sugar work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 755 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Lemonade with Barley

Ingredients

Directions

Prepare the barley water

  1. Soak the barley in lukewarm water for a few minutes.

  2. Drain the barley and place it in a pot.

  3. Cover the barley with 3 quarts of cold water.

  4. Bring to a boil and cook until the barley is fully cooked, skimming off any scum.

  5. Drain the barley and let the water cool before using.

Make the lemonade

  1. Mix the barley water with lemonade or orangeade and add sugar to taste.

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

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

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

What each ingredient does

Barley
Its starch releases into the cooking water, giving the drink a light body and a mild, cloudy texture.

The step that matters

Skimming off scum while the barley cooks. Foam and scum rising during boiling carry impurities and bitter compounds from the grain. Skimming them off keeps the barley water clean-tasting and clear.

“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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