Most people find the distinctive flavor of this tea, which is served hot or cold, instantly appealing. Theoretically, it is a digestive aid, but in any case it’s a great alternative to soft drinks or sweet tea.
Recipe information
Yield
makes 1 quart
Ingredients
1/4 cup whole (not pearl) barley
Preparation
Step 1
Put the barley in a skillet over medium heat; toast for about 10 minutes, shaking the pan occasionally, until browned and fragrant. Meanwhile, bring 1 quart water to a boil.
Step 2
Add the barley to the water; cover, turn the heat to very low, and simmer for 15 minutes. Strain and serve hot, at room temperature, or chilled. You can add sugar or honey if you like, but it isn’t necessary.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
