Method

• 1.
  Place barley in a sieve and rinse under cold running water until the water runs clear.
• 2.
  Transfer the barley to a large saucepan with lemon zest and 1/2 tsp salt. Cover with 1L (4 cups) water and place pan over high heat. Bring to the boil, then reduce heat to low and simmer for 20 minutes or until the water is infused with the lemon barley avour.
• 3.
  Strain, discarding the barley (use it to make a salad with herbs, pistachio and feta) and reserving the flavoured liquid.
• 4.
  Return strained liquid to the pan with the sugar and place over medium heat. Cook, stirring constantly, until the sugar dissolves. Remove from heat and add the lemon juice. Stir to combine, then strain through a fine sieve into a jug.
• 5.
  Divide lemon liquid among 10 icy pole moulds and cover the tops with foil.
• 6.
  Using a small, sharp knife, cut a small hole into the foil at the centre of each icy pole and insert a paddle pop stick.
• 7.
  Freeze overnight or until frozen.