Agua de Cebada Barley Water
Agua de cebada is a traditional Mexican barley water drink made by simmering pearl barley with cinnamon and sweetening with sugar for a soothing and nutritious beverage. This easy barley agua fresca recipe has been used for centuries as a digestive aid and cooling summer drink throughout Latin America.
A soothing traditional Mexican barley water lightly spiced with cinnamon and sugar.
Nutrition per serving
Ingredients
base
flavoring
Instructions
Cook the Barley
Add the rinsed pearl barley, cinnamon sticks, and 6 cups of water to a large pot. Bring to a boil over high heat then reduce to a medium simmer and cook for 30 minutes until the barley is very soft and the water is milky white.
Sweeten and Cool
Remove the pot from heat and stir in the sugar while the barley water is still hot to ensure it dissolves completely. Remove and discard the cinnamon sticks then allow the mixture to cool for 20 minutes.
Strain the Barley Water
Pour the cooled barley mixture through a fine mesh strainer into a large pitcher pressing firmly on the cooked barley to extract all the starchy flavorful liquid. Discard the cooked barley solids.
Finish and Serve
Stir in the fresh lime juice and taste for sweetness. Refrigerate until cold then serve over ice for a refreshing and digestive health promoting agua fresca.
Substitutions
Common mistakes
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