Gin and naked barley water

1.Place pearl barley in a fine sieve and rinse under cold running water until water runs clear (2-3 minutes). Transfer to a saucepan, add honey, rind, juice, 1 rosemary spring and 1.2 litres filtered water and bring to the simmer over medium heat, then simmer until infused (30 minutes). Cool to room temperature, refrigerate until chilled (1-1½ hours), then strain through a fine sieve into a large jug. Add gin and raspberries, adjust sweetness to taste with sugar, then serve over ice in tall glasses, topped up with sparkling wine and extra rosemary sprigs.