Lemon barley water immediately conjures up the magical image of white-clothed tennis players sipping the refreshing cordial during the change of ends at Wimbledon. Time please ...
Makes 1.35 litres
Takes 10 minutes to make, plus cooling
1. Finely grate the zest from the lemons and place in a large glass bowl with caster sugar. Rinse pearl barley and add to the bowl with 1.2 litres boiling water. Stir well and leave to cool.
2. Squeeze the juice from the lemons and mix into the cooled barley water. Strain through a sieve and chill. Serve with lots of ice and the strawberry cream cheese sandwiches.
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