Ingredients
- 100 g pearl barley, rinsed
- 1.4 L water
- 80 ml Québec maple syrup
- 1 lemon, thinly sliced
- 60 ml fresh lemon juice
Method
- Simmer the barley and water for 30 minutes, partially covered.
- Strain the liquid and reserve the cooked barley for another use.
- Stir the hot barley water with maple syrup, lemon slices, and lemon juice.
- Cool, chill, and serve plain or over ice.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar
Conversion used: Replace 100 g sugar with 80 ml maple syrup and reduce the water by about 100 ml; add lemon after straining to preserve its freshness.
Why Quebec maple syrup: Maple gives this old-fashioned restorative drink a rounded malt-like sweetness that suits barley. It replaces refined sugar while reinforcing the beverage's wholesome, pantry-based character.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →