Cocktail,Barley water,Salad,Orange (fruit),Ginger,Barley

Cocktail of the week: orange and ginger barley water recipe

December 23, 2016

Inexpensive, thirst-quenching and very old-fashioned: keep a jug in the fridge as a pick-me-up for when you can’t face yet another boozy Christmas drink. Keep the cooked barley and use as pearly ballast in savoury wintry salads. And use lemon instead of orange, if you prefer. Serves four. 2 oranges, washed, zested and juiced 65g pearl barley 1.5 litres cold water 1cm piece ginger, peeled and sliced 2-3 tbsp caster sugar, to taste Put the zest in a pan...

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