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2 pints of water
Bring half the water to a boil.
Peel the lemons with a potato peeler removing any white pith, put the zest in the water with the barley and simmer for 30 minutes. Remove from the heat and cool at room temperature for about an hour.
In a large jug put 1 tbsp. of the cooked barley, the other half of the water, the juice from the lemons and the sieved barley liquid. Sweeten to taste and refrigerate for 24 hours before serving.
Poster's Notes:
Posted by Susan Binnington
3 unwaxed large lemons
3 oz. pearl barley
caster sugar to taste [Archivist's Note: Caster, or castor, sugar is the British equivalent of superfine]
Joan Rundo writes: It's very refreshing and recommended as a diuretic when you have cystitis!
Nutritional Info Per Serving: N/A