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Lemonade with Bakley

A chilled beverage made by mixing barley water with lemonade and sugar.

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 Bakley

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the barley

  1. Soak the barley in lukewarm water for 2-3 minutes.

  2. Transfer the barley to a pot and cover with 3 quarts of cold water.

Cook the barley

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

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

Finish the drink

  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
Gives the drink its body and a mild, toasty grain flavor as its starch releases into the water.
Sugar
Adds sweetness to balance the tartness of the lemonade or orangeade.

The step that matters

Cook the barley until fully cooked. Barley grains must soften fully so their starch releases into the water. Undercooked grains stay hard and chewy and leave the drink tasting raw and gritty.

“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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