Homemade Lemon Barley Water

• Pearl barley100g pearl barley
• Sugar150g granulated sugar
• Water1.5 litres water
• Lemon2 large lemons

How to Make It

• 1

  First, rinse your barley: place 100g of pearl barley in a fine-mesh sieve and rinse it thoroughly under cold running water until the water runs completely clear. This crucial step removes any dust or impurities and excess starch.

• 2

  Next, simmer the barley: transfer the rinsed barley to a medium saucepan with 1.5 litres of cold water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer gently for 20-30 minutes until the barley is tender and has released its starches, creating a slightly cloudy liquid.

• 3

  Prepare the lemon: while the barley simmers, carefully zest both large lemons, making sure to only get the bright yellow part of the rind and avoiding the bitter white pith beneath. Then, halve and juice both lemons, straining out any seeds for a smooth finish.

• 4

  Combine and infuse: after the barley has simmered, remove the saucepan from the heat. Stir in the lemon zest and 150g of granulated sugar until the sugar is completely dissolved. Cover the saucepan again and let the mixture sit for at least 30 minutes to an hour, allowing the fragrant lemon zest to fully infuse its oils into the barley water.

• 5

  Strain and add juice: strain the entire mixture through a fine-mesh sieve into a clean jug or bowl, pressing down on the barley and zest with the back of a spoon to extract all the flavorful liquid. Discard the solids. Stir in the freshly squeezed lemon juice; taste and adjust the sugar or lemon if needed, aiming for a perfectly balanced sweet-tart profile.

• 6

  Chill and serve: pour the strained lemon barley water into a clean jug or bottles. Refrigerate for at least 2 hours, or until it is thoroughly chilled. Serve cold over ice, perhaps with a thin slice of fresh lemon or a sprig of mint for a delightful garnish.