Homemade Lemon Barley Water vs Citronnade Maison: Homemade French Lemonade

Both drinks lean on lemon, but they draw it out in different ways. The barley water simmers pearl barley until it releases its starches, giving a slightly cloudy, softly rounded body, then steeps lemon zest in the warm liquid before the juice is stirred in, for a mellow, gently sweet-tart sip. The citronnade never cooks the fruit: a cooled sugar syrup meets the juice of five lemons, fresh zest and cold still water, yielding a lighter, brighter and sharper lemonade, optionally lifted with bruised fresh mint.