Guatemalan Barley Cooler

Fresco de cebada is a cold Guatemalan drink made from cooked, blended, sweetened barley, with a mild flavor and slightly thick texture.

It’s a simple, nourishing drink, very popular in Guatemala as a refreshing alternative to more tart drinks.

Guatemalan Barley Cooler

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• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Beverage
• Cuisine: Guatemalan

Print Recipe

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Ingredients

• 1/2 cup of pearl barley
• 5 cups of water
• 1 of cinnamon stick
• 1 cup of sugar
• to taste of ice

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Instructions

1. Cook the barley, boil the barley with the cinnamon in water until very tender, about 40 minutes.
2. Blend, blend the cooked barley together with part of the cooking water until smooth.
3. Strain, strain the mixture to remove coarser bits.
4. Dilute, mix the strained liquid with more water until you reach the desired consistency.
5. Sweeten, add sugar to taste and mix well.
6. Chill, refrigerate.
7. Serve, serve very cold, with ice.

Tips for getting it right

• Cooking the barley until very tender makes it easier to blend into a smooth texture.
• Straining the mixture well results in a smoother drink, without lumps.
• Adjusting the amount of water lets you make the drink lighter or more concentrated, to taste.
• It’s a mild, nourishing drink, ideal as an alternative to more tart drinks.

Traditional variations

• It’s a simple drink very popular in Guatemala, valued for its mild flavor.
• Some families add a touch of vanilla for extra aroma.

How to serve

Fresco de cebada is served very cold, in a glass, with ice.

It’s a simple, nourishing traditional drink, very popular in Guatemala.

Recommended sides

• None, enjoyed on its own

Did you know?

Barley is a grain widely used in refreshing drinks across several countries in the region, valued for its mildness.

It’s a popular alternative to more tart drinks like tamarind or hibiscus coolers.