Iftaars during Ramzan are always a family affair. After namaaz, we gather around the thaal, ready to break our fast together. While most Bohra households serve Gol Paani as the traditional ‘sharbat,’ in our home in Mumbai, Lemon Barley Water has been the drink of choice.
A remnant of colonial-era kitchens, barley water was once popular as a restorative tonic, given to nourish the weak. After a long day of fasting, without food or water, it makes perfect sense—light, refreshing, and the ideal blend of citrusy, tangy, and sweet. Over time—and generations—in the Amiruddin household, it’s become a quiet constant at our Haroon Court iftaar.
| Pearl barley | 4 cups |
|---|---|
| Water | 2 litres (plus more, if needed) |
| Fresh lemon juice | from 3-4 lemons |
| Powdered sugar | 1 cup (or substitute with brown sugar/ honey) |
What You Will Need
Saucepan, strainer, mixing bowl, serving jug/ bottle
Instructions
Rinse the pearl barley thoroughly and soak it overnight in 2 litres of water
.
The next morning, bring the soaked barley and water to a boil in a saucepan. Simmer until the barley turns soft and mushy—this may take up to an hour. For a quicker alternative, pressure-cook until fully softened. Add more water during the boiling process if needed, depending on your preferred concentration.
Strain the mixture through a sieve, separating the barley from the liquid.
Add the freshly squeezed lemon juice.
Stir in the powdered sugar (or your preferred sweetener) and mix well until it is fully dissolved.
Pour the mixture into a serving jug or bottle and refrigerate until chilled.
Serve cold over ice.
Kumail Amiruddin is the co-founder of Antarctica, a software company building sustainable IT solutions. He grew up between cricket grounds and kitchen counters, and not much has changed since.
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