Sugar-free (if desired) and caffeine-free, this roasted barley tea is a cooling and refreshing drink that can be enjoyed warm, at room temperature or cold. Time and serving size indicated is for Quick Method. For Slow Method, serving size is about 1 litre.
Rinse pearl barley and strain them. Place a piece of paper towel on a plate, transfer the pearl barley on top and cover with another piece of paper towel. Rub gently to get rid of excess water.
Transfer the pearl barley into a shallow non-stick pan, wide enough to hold the pearl barley in a single layer so that they roast evenly.
Roast the pearl barley over medium heat, tossing occasionally. Break the pearl barley up with a small spatula or spoon if they are clumping up. When you start to smell the roasted flavour, turn the heat down to medium-low and toss the pearl barley more frequently, until they have turned into a dark brown colour. This will take about 10 to 20 minutes
Remove the pearl barley from heat and let cool before using. Store cooled roasted pearl barley in an airtight container in the refrigerator for up to 1 month.
Cook Roasted Barley Tea (Quick Method)
Stir in ¼ cup roasted pearl barley into 1 litre of water in a 2-litre pot and bring to a boil. Turn down the heat, and simmer for 30 minutes with the pot lid ajar.
Turn off the heat and sweeten if desired. Strain the tea into a pitcher and serve
Cook Roasted Barley Tea (Slow Method)
Stir in ⅓ cup roasted pearl barley into 1 litre of water in a 2-litre pot and bring to a boil. Sweeten if desired. Cover with a lid, then turn off the heat and steep overnight at room temperature.
Strain the tea into a pitcher and serve.
Barley produces a lot of foam, so using a large pot and leaving the lid ajar while simmering should help prevent the barley tea from boiling over.