Less sweet and heavy than most bought varieties, homemade lemon barley water and lemonade are free from artiﬁcial colourings and ﬂavourings.
9 large lemons, washed
1/2 cup caster sugar
6 cups boiling water
ice cubes and mint leaves, to serve
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Directions Preparation:20min › Extra time:2hours chilling › Ready in:2hours20min
Peel the rind from the lemons with a vegetable peeler, taking care to avoid including any of the white pith. Squeeze out and strain the juice to make 1 1/3 cups.
Put the lemon rind in a large, heatproof bowl and add the sugar and boiling water. Stir until the sugar dissolves, then cover and leave to stand for 30 minutes.
Strain the lemon liquid into a jug and stir in the lemon juice. Cover the jug and refrigerate for about 2 hours, or until the lemonade is well chilled.
Put several ice cubes in tall glasses, pour in the lemonade and decorate with the mint leaves. Alternatively, put a large block of ice in a serving jug, add some lemon slices, pour in the lemonade and decorate with mint.
The lemonade will keep in the refrigerator for up to a week, but do not add ice to the jug before storing or you will dilute the ﬂavour.