Cordials

Chilled lemon barley juice is both delicious and invigorating. The gentle earthiness of the bay leaves blend perfectly with the tangy flavor of the lemons.

• 1/2 cup pearl barley
• 3 lemons
• 4 bay leaves
• 6 tbsp granulated sugar
• ice cubes, lemon slices and springs of lemon balm to decorate

Put the pearl barley in a bowl and cover with boiling water. Stir well then rinse thoroughly until the water runs clear. Put in a pan with 4 cups of  boiling water, bring to the boil, cover with a lid and simmer gently for 45 minutes. Scrub the lemons and pare off the rind with a sharp knife. Squeeze the juice and reserve. Put the pared rind in a bowl with the bay leaves and sugar. Strain the hot barley water over the sugar mixture and stir until the sugar has dissolved. Cover and leave overnight. Add the lemon juice and transfer to a jug. Chill for up to two weeks. Served undiluted with ice, lemon slices and springs of lemon balm to decorate.