BANK HOLIDAY BRIXTON RECIPE: Brixton Cooler Cocktail

Written by on June 3, 2012 in Food - 5 Comments

By Miss South

Lots of people are having get togethers and parties for the long Jubilee weekend. Everyone loves a cucumber sandwich and strawberries, but drinks are trickier. What can you serve that will suit everyone of every age, not break the bank and not be so sugar loaded you can’t manage a nice slice of Victoria Sponge?  I think the answer lies with this home made lemon barley water based cocktail

Simple, inexpensive to make and equally good as it is or with a splash of gin, it went down well last week when I tried it out on some Eurovision revellers. Less bitter than commercial barley waters, it’s fresh and tangy and can be adjusted to your own tastes and made in big enough quantities to quench the thirst of even the biggest party!

Lemon Barley Water: (makes 2 litres/4 pints, but simply scale up to make more)

  • 225g pearl barley (look in the pulses section of stores)
  • 2 litres/4 pints of water
  • 5 lemons
  • 100g granulated sugar

Put the pearl barley in a large pot, cover with the water and bring to the boil. Reduce the heat to a simmer and cook until tender, skimming any froth off. Drain, setting the cooked barley aside and reserving the water separately. You can serve the cooked barley as a delicious salad.

Stir in the sugar while the water is still warm so it dissolves. Then add the juice of 5 lemons to get a creamy lemony flavour and allow it all to cool before bottling (I washed out some old fizzy water bottles and used those). It’ll store for 3 or 4 days in the fridge so can be made in advance.

To make the cocktail, add ice to a jug, before emptying in a punnet of blueberries and some chopped mint and mixing it round just enough to release the flavour of the mint and the berries, then top up with chilled lemon barley water and drink! The grown ups can add their spirit of choice or a splash of elderflower cordial if they so desire, but this is a one size fits all beverage for the big day. Apparently the Queen is rather fond of a bit of barley water herself…

Miss South blogs at North South Food

 

About the Author

Miss South is Food Editor for the Brixton Blog and Bugle. She blogs at northsouthfood.com and can be contacted at food@brixtonblog.com or Twitter @northsouthfood. If she isn't thinking about what to have for dinner or buying something in Brixton market she doesn't recognise but might deep fry anyway, she'll email you back as soon as possible...

5 Comments on "BANK HOLIDAY BRIXTON RECIPE: Brixton Cooler Cocktail"

  1. System March 24, 2014 at 6:44 am ·

    Hello There. I found your blog using msn. This is a really
    well written article. I will make sure to bookmark it and come back to read
    more of your useful info. Thanks for the post.
    I’ll definitely return.

  2. empower network March 4, 2014 at 4:44 am ·

    Thank you a bunch for sharing this with all people you
    actually realize what you’re talking approximately!
    Bookmarked. Kindly also talk over with my website =).
    We will have a link change agreement among us

  3. air conditioning repair riverview March 2, 2014 at 7:03 am ·

    My family members all the time say that I am
    wasting my time here at net, however I know I am getting
    know-how all the time by reading thes good articles.

  4. craft beer lakeland fl March 2, 2014 at 6:04 am ·

    Undeniably believe that which you stated. Your favorite justification seemed to
    be on the net the easiest thing to be aware of. I say to you, I definitely
    get annoyed while people consider worries that they just do not know about.

    You managed to hit the nail upon the top and defined out the whole thing without having side effect
    , people could take a signal. Will probably be back to get more.
    Thanks

  5. holiday cocktail recipes July 17, 2012 at 10:38 am ·

    everyone of every age, not break the bank and not be so sugar loaded you can’t manage a nice slice of Victoria Sponge? I think the answer lies with this home made lemon barley water based cocktail

Comments are now closed for this article.

%d bloggers like this: