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Lemon Barley Water

  • Ready in:
  • 1 hr to cook, steep and cool
  • Serves:
  • 6 - 8
  • Complexity:
  • very easy


  • 70g pearl barley
  • 3 large lemons (unwaxed)
  • 2 litres water
  • 2 heaped tablespoons caster sugar
  • Method

    Rinse the pearl barley under the cold tap and place in a saucepan.

    Half and squeeze the juice from the lemons and add the skins to the saucepan with the water, reserving the lemon juice to one side.

    Bring the barley, water and lemon skins up to boil over a moderate heat turning the pan off as soon as it has boiled.

    Remove from the heat and strain the liquid into a jug. Add the lemon juice to the liquid and the sugar, adjusting to your own taste with more sugar if required.

    Cool and chill. Serve over ice or diluted further with more water.


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