Warm citrus barley drink with turmeric (and book launch invite!)
POSTED ON October 15, 2014
While we were speaking recently, my mother shared a recipe for a drink she’s been making back in Australia —warm barley water with ginger, turmeric and citrus. Based on the barley water she made in a Chinese clay pot when we were kids, It sounded immediately appealing and perfect for my on again, off again sore throat. Her original drink was made from a couple of tablespoons of barley, Chinese dates and plenty of water. The pot was left to simmer all day or night and then she’d strain the liquid and serve it with lemon and honey; we also liked eating the warm leftover barley with tamari and chives.
Her latest version is made in a similar way, but in place of the dates she adds slices of fresh ginger and turmeric (which she grows in abundance) and finishes the mix with grapefruit and orange. This drink is the perfect during times of seasonal transition and great for when you’re felling under the weather.
For my version, I thought it would be nice to use Hato Mugi an heirloom barley—also known as Jobs Tears and Chinese barley—that is larger and rounder in size and shape than pearled barley. In traditional Japanese medicine Hato Mugi is used to heal the lungs, cleanse blood of accumulated fat and help clear up skin conditions. It, like the pearl barley used in my mother’s recipe is not a whole grain as part of the hull has been removed. Being the whole grain enthusiast I am, I did try making this drink with whole barley, which you will find (confusingly) labeled as hulled barley. The drink turned out fine, but didn’t have the slight creamy consistency that you get from the pearled barley.
Clockwise from left: Hato Mugi, hulled barley and pearl barley.
Photos by Stephen Johnson
My book launch is next week, if you live in or happen to be in New York next week I would love to meet you!
Here is the invite, hope to see you and please RSVP!
Warm citrus barley drink with turmeric
You can store this strained barley mixture in a jar in the fridge and warm up a portion at a time, adding to it the citrus juices and honey. You can also top it off with boiling water if the mix becomes too potent.
¼ cup barley
8 cups filtered water
2 inch piece fresh turmeric or ½ to 1 teaspoon dry turmeric
4 slices fresh ginger
Juice of half a grape fruit
Juice of half a lemon
Juice of half a lime
Raw honey to taste
Rinse barley and place in a medium to large pot with water. Add turmeric and ginger and bring to a boil over high heat. Cover pot, reduce heat to low and simmer for 4 to 6 hours, or longer. Remove from heat and strain into a large jar. Add citrus juices and honey to taste. Serve warm.
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I just LOVE your website. Very inspirational.
Omg this is perfect right now. I am so making this tomorrow!! I have been feeling a little under the weather with my throat hurting. This is going to be great! Thanks Amy’s mom and Amy of course! “))
This is the most uniquely delicious sounding drink I’ve come across in a long time. What fantastic healing qualities, especially going into the cooler months, and hopefully for your sore throat too!
This is exactly what I need right now, trying to fight off a cold! I’ll be sending my man out to but barley pronto. I can’t wait to get your book Amy, I’ve been excited to see it for so long! xxx
Hi Jo!
So nice to see your sweet note! Thank you so much for your support. Can’t wait to hear what you think of the book!
Feel better!
Amy x
Hi,
Is this meant to say 40-60 minutes? Instead of 4-6 hours?
Thanks
It is actaully 4 to 6 hours! I’m sure it will still be tasty and nutritious after 2 hours but I like to simmer it for a long time. If it gets too potent I top it off with boiling water. Let me know if you make it! Thanks for reading,
Amy x
It is actually 4 to 6 hours, thats how you get a slightly creamy consistancy.
I’m sure it could be done in a little less time….let me know if you try it.
Thanks,
Amy.
I feel like flu season is around the corner so this might be up next on my to do list… eek! I’m Chinese, and barley water is something I really enjoyed having growing up. I’m sad to say that I’ve been too lazy to make it myself, but I’m feeling more motivated now that I have your recipe! Also, I bought your book last week (I know it’s supposed to be out on the 21st, but I guess it came out earlier in Canada?), and it is absolutely stunning! I loved how informative the first part of your book was! It reminds me a bit of Deborah Madison’s Vegetable Literacy, which I also love. Can’t wait to try the recipes. I’m dreaming of a career in food so I really enjoyed reading about your journey, too. Thank you, Amy!
Wow it did come out early! I’m so gld you enjoyed the pantry section and comparing to DM’s book, that is quite a compliment!
Thank you so much for your support. Oh, and the barley water is so easy to make, you’ll be making it all the time!
Amy x
Hi Amy, would you think about coming to London to do a talk and book signing?
Best wishes
Rowena
Thanks Amy for this recipe, I came down with a cold/sore throat after babysitting our grandchildren in the weekend who were sick. Both girls who are aged 3 & 1 were more than happy to have this drink.
It is a lovely soothing drink, full of goodness and I’m pleased to say the cold has gone. I can highly recommended it.
Kind regards
Peggy
I’m so glad it helped Peggy!
I wish I had known this was coming up or I would have stayed in New York a little longer. I love the city and a good excuse to hang out there is always welcome. Hope the launch was fabulous and good luck with the book. I am going to make this drink for sure. It sounds delicious and warming and just what I need for fall – plus I love barley. I had never heard of barley water before so this was a pleasant surprise.