Homemade Lemon Barley Water vs Geleneksel Türk Limonatası (Traditional Turkish Lemonade)

Homemade Lemon Barley Water and Traditional Turkish Lemonade both rely on lemon, but they draw it out in opposite ways. The barley water simmers pearl barley until its starches turn the liquid slightly cloudy, then steeps lemon zest in the warm base before the fresh juice is stirred in, giving a mellow, rounded drink with a softer body. The lemonade skips heat entirely: the zest is rubbed into sugar by hand to release its oils, then combined with plenty of fresh juice and cold water for a brighter, sharper, intensely aromatic result, finished with a sprig of mint.