In a saucepan, place the water, blackcurrant, lemon juice and a little of the clementine zest.

Bring to the boil and simmer for 3-5 minutes until the berries are all broken down into a puree texture. Crush with a spoon if needed. Remove from the heat, Pour the mixture through a moulin set with a fine mesh or a fine sieve. Press with the spoon to extract as much as possible of liquid.

Check the sharpness and add extra lemon juice if needed or dissolve extra sugar if too sharp. Set aside to cool.

Store in a jug in the fridge for about 2 months or so.

Serve diluted with cool water or freeze into ice cubes and serve from frozen into water bottle for school or work!.