SEEMS LIKE A LOT OF WORK FOR A SUMMER DRINK:

Cool Britannia: Refreshing summer drinks from across the pond (Adam Ried, June 24, 2007, Boston Globe Magazine)

LEMON BARLEY WATER

MAKES ABOUT 2 QUARTS

Barley water flavored with lemon is classic, though it can also be flavored with orange or other fruits. It's less sweet than typical American lemonade, and it has more body, from the barley (which, by the way, is not a strong flavor in the drink).

1/2 cup pearl barley Boiling water
2 quarts cold water
8 4-inch strips zest and 3/4 cup plus 2 tablespoons juice from 4 large lemons
1/2 cup honey, or more to taste
Fresh lemon slices, for garnish (optional)

Place the barley in a fine mesh strainer and pour boiling water over the grains to wash them; drain the barley well.

In a large saucepan, place the washed barley, cold water, and lemon zest. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the barley is almost tender and the water is infused with barley essence, about 30 minutes. Pour the liquid through a strainer into a 2-quart or larger heatproof container, add the lemon juice and honey, and stir until the honey dissolves. (To reserve the barley for another use, remove the lemon zest.) Adjust for flavor with additional honey or lemon juice, if desired. Refrigerate the lemon barley water until well chilled, at least 4 hours or up to 5 days. Serve over ice, garnished with lemon slices, if you'd like.