This traditional summer drink is extremely easy to make. Allow plenty of time for cooling, as it is most appealing served chilled with ice and lemon slices.
1. Wash three large lemons, dry them and pare the zest using a potato peeler. Place the pieces of peel in a bowl and add 60-125 g caster sugar, according to your taste. Put 3 tablespoons pearl barley in a large saucepan, pour in a 1.25 liters of water and bring to the boil. Cover and leave the grains to simmer for 10 minutes, until they are soft.
2. Pour the water and barley over the sugar and peel and leave to cool.
3. Squeeze the lemons and strain the juice into a jug to discard the pips. Strain the barley liquid into the juice.
** Asian Recipes