Method

• 1.
  Begin this recipe 1 day ahead.
• 2.
  Place barley and 1.5L (6 cups) water in a saucepan and bring to the boil. Simmer over low heat for 30 minutes, then strain into a bowl or jug.
• 3.
  Remove lemon rind in strips, discard pith and slice flesh. Add rind and flesh to barley water, cover and refrigerate overnight.
• 4.
  Strain the mixture the next day and discard the solids. Add the caster sugar and stir to dissolve. Serve chilled.