- 250 grams of groats
- 3 liters of water
- juice and zest of 2 lemons
- 3 cinnamon sticks
- 250 grams of currants
- 250 grams of raisins
- 200 grams of sugar
- 4 bags of vanilla sugar
- 1 liter of red currant juice
- Wash the groats in a sieve and soak it in plenty of water, preferably at least overnight
- Boil the barley and/or groats , salt, cinnamon sticks and lemon peel (grated) for an hour to 1.5 hours until done. You might put the cinnamon sticks and lemon peel in a filter bag to make it easier to remove later.
- After cooking, remove the lemon peel and cinnamon sticks.
- While cooking the barley, soak the currants and raisins (possibly in old tea or even berry gin).
- Add the berry juice, lemon juice, sugar and vanilla sugar. And also the drained raisins and currants. Stir well so that the sugar dissolves well.
- Cook everything for about half an hour.
- Eat the water horror immediately warm or let it cool completely to eat it really cold.
This recipe was especially famous in Groningen the moste northeren proivince of the Netherlands. It was first published in 1695 is gepubliceerd. Children often love it because it is so sweet. Gruwel comes from the word gruel, which still exists in English as ‘thin porridge’.
Sustainability and healthy tips and tricks
- Prepare this recipe when there are a lot of berries available during the summer months. Maybe even form your oenw garden.
- Using berry gin might delicious bot not so healthy and ofcourse don’t do it when children are going to eat it,