La cebadina, a refreshing drink from Guanajuato
For more than 80 years, cebadina has been considered one of the most refreshing and traditional beverages in the state of Guanajuato.
Cebadina is a traditional drink from Guanajuato, prepared with barley, pineapple, hibiscus, and tamarind. It has digestive, diuretic, detoxifying, and anti-inflammatory properties. Pineapple contains vitamins A, C, folic acid, and minerals such as potassium, calcium, and iron, while hibiscus contains polyphenolic acids and some flavonoids such as anthocyanins.
For more than 80 years, cebadina has been considered one of the most refreshing and traditional beverages in the state of Guanajuato. Its popularity extends to the cities of León, Irapuato, and Guanajuato, but it is also consumed in other states due to its high demand.
Its name derives from its ingredients since it is prepared from barley, although currently in many places this is no longer used for its preparation, but only pineapple, tamarind, or hibiscus ferment. Cebadina also contains bicarbonate. It is a non-alcoholic drink since it does not undergo a fermentation process.
It is said that cebadina was created in Jalisco, but its creator moved to the city of Leon, Guanajuato, in 1947, where he popularized its sale, opening the store "La Cebadina" in the downtown portals of the city, however, this drink began to be well known and consumed until it spread to other cities in the state.
Cebadina is usually found in the conditioned carts and locals established downtown, especially in the state of Guanajuato.
What nutrients and benefits does barley provide?
Barley is a grain whose cultivation is mainly used for beer production. This cereal has digestive, diuretic, detoxifying, and anti-inflammatory properties. It also contains inositol, a substance that prevents capillary vessel stiffness.
Pineapple, which is also often one of the ingredients used in the preparation of cebadina, contains vitamins A, C, and folic acid, and minerals such as potassium, calcium, and iron.
The hibiscus flower contains polyphenolic acids and some flavonoids, such as anthocyanins, and bioactive compounds that protect our cells from oxidation processes, which can lead to chronic diseases such as cardiovascular diseases.
Tamarind is used for medicinal purposes thanks to its laxative, diuretic, astringent, antipyretic, and antiseptic properties.
Sodium bicarbonate is considered an antacid that helps to relieve heartburn and stomach discomfort.
Due to the origin of its ingredients and the chemical reaction that occurs with carbonate, baking soda has benefits for our body and has digestive properties.
How is it recommended to be consumed?
This refreshing drink is served very cold and in some places, it is prepared in different flavors such as pineapple and tamarind, however, the traditional one is the hibiscus flower flavor.
The cebadina is usually served immediately in a glass, to which a little sodium carbonate is added to make effervescence, so it should be drunk quickly to prevent the drink from spilling out of the glass.
It is recommended to avoid excessive and frequent consumption since cebadina is a drink to which piloncillo is added. Low amounts of piloncillo should be added to the drink.
How to make cebadina?
Ingredients:
1 pineapple
4 liters of boiled water
1 small piece of piloncillo
400 g tamarind
100 g hibiscus flower
1 teaspoon of baking soda
Preparation:
Wash the pineapple thoroughly, removing the crown and the base. With a knife remove all the peel, leaving some pulp. Let the peel of a pineapple stand in 4 liters of boiled water in a glass container for several days. Add the piloncillo to the mixture.
You will know it is ready until you see a little cream and some bubbles on the surface. The waiting time is approximately 4 days; after this time, the mixture may become too acidic.
Remove the tamarind peel, and put it to cook in 1 liter of water for 15 minutes. Once cool, remove the seeds by hand and blend the rest. After straining it, you will have tamarind pulp as a result.
Boil the hibiscus in a liter of water and let it cool. Strain the flowers and you will obtain hibiscus syrup. In a 6-liter container add the pineapple ferment, tamarind pulp, and hibiscus syrup. Let this mixture stand in the refrigerator for 4 days. Once the time has elapsed, add 1 liter of water.
To serve the cebadina put it in a large glass with ice, without filling it, and at the exact moment, you are going to drink it, add a teaspoon of baking soda. Enjoy a refreshing traditional Mexican drink!
Source: El Poder del consumidor
