Ingredients

• 4 lemons
• 2oz/50g pearl barley
• 4pt/2.3L water
• 4oz/125g granulated sugar

Method

1. Use a potato peeler to pare the rind from each lemon. Squeeze the lemons and set the rind and juice aside.
2. Rinse the barley in cold water, then place in a large saucepan with the water and slowly bring to the boil.
3. Remove from the heat and stir in the sugar and the pared lemon rind. Leave to stand for several hours.
4. Stir in the reserved lemon juice and strain into a jug. Chill.

Notes