About this recipe:A cold Dutch soup that's perfect as breakfast on the go. It's traditional name is Watergruwel. This can be stored for at least one week in the fridge, and amounts and types of fruits can be varied. It's a very flexible recipe!
75g (3 oz) pearl barley
1.3L (2 3/8 pints) water
100g (4 oz) caster sugar
300g (10 oz) frozen raspberries
75g (3 oz) sultanas
150g (5 oz) cherries, stones removed
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In a large bowl, soak the barley in the water overnight; do not drain.
In a large saucepan over low heat, simmer the barley for one hour. Then add the sugar, raspberries and sultanas and simmer for another 30 minutes. Add the cherries and simmer for another 15 minutes, or until the soup becomes relatively thick. Allow to chill in the refrigerator and serve cold.