# How To Make It:
01 - Rinse the black currants thoroughly under cold water and remove any stems or debris.
02 - In a medium saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring constantly until the sugar dissolves completely, approximately 3 to 4 minutes.
03 - Add the black currants to the saucepan and simmer for 5 minutes, until the berries are soft and beginning to burst.
04 - Remove from heat and allow to cool slightly. Blend the mixture using a stick blender or standard blender until completely smooth.
05 - Press the purée through a fine-mesh sieve into a bowl to remove seeds and skins. Discard the solids.
06 - Stir in the lemon juice. Taste the mixture and adjust sweetness if necessary.
07 - Cover and refrigerate the mixture for at least 2 hours until thoroughly chilled.
08 - Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20 to 30 minutes, until the mixture reaches a thick and slushy consistency.
09 - Transfer the churned sorbet to a freezer-safe container and freeze for at least 2 hours until firm.
10 - Before serving, allow the sorbet to sit at room temperature for a few minutes to soften slightly for optimal scooping.
