Hi Rosemary,
Here you go.
The long preparation bit first ! I make my lavender sugar early on in the year just as the lavender flowers are opening. I pick a few bunches, dry them in the attic for up to 2 weeks then put them in 2 big Kilner jars and fill half way with raw unrefined sugar. You can use caster, granulated or demerara too. I turn the jars or shake them up a bit every other day for 4 weeks until all the sugar is infused then I simply top up with more fresh sugar every time I take some out.(makes awesome syrup for pancakes!)
So, to the barley water
This makes just over a litre so easy to adjust for more.
300g lavender sugar
Juice of 4-5 lemons (but if you want to peel them first then you can use the zest for lemon cordial)
1.5 litre of water
300 g pearl barley
water and pearl barley in a pan, bring to boil, cover and simmer for about 40 mins. Turn off.
In a large heat proof jug or another saucepan add the sugar and lemon juice. Strain/sieve pearl barley cooking water straight over the top of the juice and sugar, stir well until sugar dissolved. Bottle and put in fridge, easily lasts a week.
For straight lemon cordial
5-6 lemon zest and juice
300-400g caster sugar dependent on taste
500 ml water
All in a pan, heat while stirring, light boil, simmer for 10 minutes and bottle up.
The golden rule is usually 500ml water to 500 g sugar to 500 ml fruit juice (but we like it sharp so reduce the sugar to 300g!)
You can also replace sugar with honey or Agave syrup.
happy juicing
)