Lemon Barley Water

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Put the barley, water and lemon zest in a large pan and bring to a boil, then lower the heat and simmer gently for 25 minutes.

   Mark done Start 25 min timer

2. Strain the liquid into a jug through a fine sieve, pressing the barley lightly. Keep the barley to add to soups.

   Mark done

3. Stir in the sugar while the liquid is warm until dissolved.

   Mark done

4. Cool, then stir in the lemon juice.

   Mark done

5. Chill for at least 2 hours, then pour over ice into tall glasses.

   Mark done

Chef’s Tips

• Use strips of zest with no white pith. The pith is bitter.
• Add the lemon juice after cooking. Heat dulls it.
• Serve very cold, with plenty of ice.

Pairing Suggestions

• Sandwiches
• Strawberries and cream
• A tennis match

Storage & Reheating

Refrigerate in a bottle up to 5 days. It thickens as it stands, so shake before serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.