Put the rind of a lemon in a saucepan with 1/2 cup (110g) washed pearl barley and 2 liters water.
Bring to the boil, then reduce the heat and simmer gently for 20 minutes.
Remove from the heat and strain into a large bowl.
Add 3/4 cup (185g) sugar and a 3cm piece of ginger that has been finely sliced.
Stir to dissolve.
Leave to infuse and cool.
Strain into a jug and add 2 cups (500ml) water and 3/4 cup (185ml) lemon juice.
Serve over ice and garnish with lemon slices.
Serves 4-6
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