Agua de Cebada
The Agua de Cebada (Spanish for barley water ), short Cebada ( cebar , Spanish for "fattening"), is a Spanish Gerstenmalzgetränk, originally by the Romans originated. In the Valencia region it is often drunk with horchata or on its own. Agua de Cebada is also enjoyed in Latin America , especially in the Mexican state of Nayarit .
Agua de Cebada is made from barley malt :
- The dried barley malt grains are washed clean in a sieve.
- Then the barley malt is boiled in a saucepan with water until the grains are soft. This takes about 3/4 hour.
- Some cane sugar is then dissolved in the filtered liquid .
- The cebada is then placed in a cool place with a little lemon peel and a cinnamon stick or chilled in a sorbet machine.