Pineapple-Barley Squash

Here's one way to keep cool and beat the heat. An adaptation of my Lemon-Barley Squash. My little girl is very fond of fruit juices and drinks, so I prepared this variation to keep her from boredom. Check out Mary Moh's post on How to Cut a Pineapple which will come handy when you have a fresh pineapple waiting to be cut.

Ingredients-

4tbs heaped pearl barley
6 cups of water
1cup pineapple pulp/juice
2tbs ginger juice
1/4 kg sugar
1/2tsp citric acid
2 cardamoms

Preparation-

• Soak pearl barley in hot water for an hour.
• Add water and pressure cook till soft.
• While the barley cooks, extract the juice from pineapple. Peel and crush the cardamom seeds in a pestle.
• Peel and wash the ginger, crush in mortar and sqeeze out the juice.
• Once the barley is cooked drain the water and reserve.
• When the barley is cool, pulp it in a blender.
• Add the reserve and mix well.
• Strain through a sieve.
• Add the pineapple pulp/juice, ginger juice, sugar, citric acid and cardamom powder to the barley.
• Bring this mixture to a boil. You will know its done when a residue begins to form on the sides. The mixture will have a syrup consistency.
• Cool and store in a sterilized bottle.
• To serve add chilled water and dilute according to taste. No sugar is required to be added.

 Enjoy and keep cool!

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