Barley water has been closely associated with the Wimbledon Championships since 1934, when Robinsons became the official supplier of its still soft drinks.
Whether you’ve managed to get tickets for the tennis or are planning on following the Championships on TV, enjoy the taste of the tournament with this 19th century recipe for barley water:
Two ounces of pearl barley washed clean in cold water. Put it into half a pint of boiling water and let it boil five minutes. Pour off this water and add to it two quarts of boiling water. Boil it to one quart and strain. The following addition makes it an agreeable drink. Two ounces of figs sliced, two of raisins stoned, half an ounce of liquorice sliced & bruised, and a pint of water.