ptisane

Ptisane, also known as barley water, is a simple infusion prepared by simmering pearl barley in water and then straining. The resulting beverage is pale, slightly cloudy, and bland, with a soft cereal aroma.

Typical preparation involves rinsing 20–30 grams of pearl barley per liter of water, optional soaking, bringing to a gentle boil, and simmering for 20–40 minutes before straining. The liquid is often cooled and lightly sweetened with sugar or honey, and may be flavored with lemon. Some recipes use barley flour or ground barley to increase starch extraction.

Historically, ptisane held a place in European medicine and domestic cookery as a nourishing, easily digestible drink for convalescents, infants, and people with fever or digestive upset. It provided starch and energy while remaining gentle on the stomach, and served as a bland component of a dietary regimen.

In modern times, barley water remains of mainly historical or culinary interest. It is sometimes prepared at home and can be found in specialty markets as "barley water." Nutritionally, it supplies carbohydrates from starch and little fat or protein; there is no established therapeutic role in contemporary medical practice beyond general hydration and comfort. The term ptisane appears in historical texts in several European languages; its exact linguistic roots are varied.