Lemon Barley Water

• 2 unsprayed lemons
• 3 oz / 85 g pearl barley
• 2

With a potato peeler, thinly pare the zest from the lemons and put it in a saucepan with the pearl barley and half the water. Squeeze the lemons and reserve the juice. Pull out the pulp from the lemon halves and add to the pan. Bring to the boil, and simmer for 30–40 minutes. Remove from the heat, mash the pulp, and let it stand for an hour or so. Scoop out a tablespoon or so of barley, and put