Health Tips: Prevent cough and asthma with barley water. Make homemade barley water aid with barley water for moms.

Three years ago, I moved into our apartment, which has a lot of trees, and among them, one caught my eye.

There was a tree, and that was the Bodhi tree.

It looks like this, you see. It's currently ripening beautifully, but I haven't been able to pick it yet this year.

It has been replaced with the photo I uploaded.

The barberry fruits hang heavily on the tree.

Since last year, we have started harvesting the berries of the buckthorn tree.

At first, I brought a few and gave them to an elementary school kid, and surprisingly, he ate them all and said they were delicious.

But since the fruits on the tree are not picked from the apartment, I feel it's a shame to think they will fall soon.

So I went and brought it back with a container!!!

My child is eating well!!! LOL

 

Because I keep bringing too much... ㅜ.ㅜ

I was 고민하다 about how to handle this, and I decided to submit a request.

There are a lot of glass bottles at home, and as for sugar... haha, I can easily buy it at the supermarket.

Since the shelf life is short, we decided it was an unavoidable choice.

So last year, I washed each one like this, and when water got in, mold would grow.

I cleaned each one individually, and I ended up getting dirt on the sugar.

They say the ratio is 1:1, but since I make kimchi at home, mold tends to develop easily.

So, I boldly added much more sugar to make the syrup.

This was in June of last year.

 

And since the fruit floated above the glass bottle, I put the barley syrup in the blender in August and blended it all together.

The loquat fruit contains seeds inside. Since the seeds are not edible, strain them through a fine cloth to make loquat syrup like this.

It is being stored.

The color has become much lighter, and since a lot of sugar was added, it turned into a pinkish hue.

 

 

Add one spoonful of pink barberry syrup to the rice, then add a little sparkling water and mix well.

Since it has a thick consistency, you need to mix it quickly~~.

Then this is how barley waterade is made.

 

 

 

 

Since it's summer, I put ice cubes in a glass like this.

You can eat it by stirring well with a teaspoon.

This is Borisu Ade, which is very difficult only for mom.

If you buy it outside, it would be very expensive, but since it's at home, it's possible.

Barberry has a slightly astringent taste when eaten raw, so it's not a fruit that can be eaten in large quantities.

But when you drink it as an aid, the sour taste created by the sugar used in making the syrup is neutralized.

You can enjoy it sweet, tangy, and refreshingly.

It was a tree in the countryside when I was a child.

I called the buckthorn "Pori-tong," and at that time, I only remember it as a sour fruit.

But now it's the drink I made for you, haha.

 

The process of making barley water syrup is explained above.

These are health tips, but I found the tips myself on the internet.

The berries of the buckthorn tree are said to have been soaked in alcohol and consumed by our ancestors, and they are believed to have medicinal properties.
It is famous for preventing coughs and asthma, and among fruits, it contains the highest amount of vitamin E. It has strong antioxidant properties that inhibit active oxygen and prevent the oxidation of unsaturated fatty acids in the body. It is effective in preventing lifestyle-related diseases such as arteriosclerosis and myocardial infarction. Rich in tannin components, it helps with bronchial inflammation, and regular consumption is effective for frequent coughs, phlegm, and asthma. If frequent coughing prevents restful sleep, consistent intake can help improve sleep quality.

Since the shelf life is relatively short, it is sometimes stored in alcohol or cheong (a traditional Korean fermented beverage). There are no particular side effects, but if consumed in excess, the tannin content can cause constipation.

Mom's homemade barley syrup, fighting!