There is nothing more refreshing on a hot day than a tall lemon drink filled with ice. While it is still winter here, we have been enjoying some beautiful sunny days. With so many lemons in the house, (thanks to friends and family with trees in their backyards) I decided to try a recipe for lemon barley water.
I remember, as a child, sitting on the lawn with my father on hot summer days and drinking lemon barley water. The sounds and smells of summer were all around: freshly mown grass, sprinklers, children laughing, the scent of chinese star jasmine and the drone of the bees.
This recipe has been adapted from the beautiful book "The Nantucket Table"
It is best to make this the day before, giving the barley water plenty of time to cool in the fridge. The secret, as with most lemon drinks, is lots of ice.
Lemon Barley Water
makes 2.5 litres
• 1/2 cup pearl barley (rinsed and drained)
• 10 cups water
• 3 large lemons
• 1/2 cup caster sugar
to serve
• lots of crushed iced
• mint leaves (optional)
Put the barley, water and the zest of 2 lemons into a heavy based saucepan. Bring to the boil and reduce the heat. Simmer for 2 hours. Juice the lemons and mix well with the sugar. Strain the barley from the water and put it aside for another use. Add the lemon juice and sugar to the barley water. Stir well to combine. Transfer to a serving pitcher and chill well before serving. Serve in tall glasses with lots of ice.
The barley water can keep in the fridge in a screw top jar for up to two weeks.
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