# Directions:
01 - Rinse the black currants thoroughly under cold water. If using fresh currants, remove and discard stems.
02 - In a medium saucepan, combine the black currants, sugar, and water. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves and the currants burst, approximately 10 minutes.
03 - Remove the saucepan from heat and allow the mixture to cool slightly for 2-3 minutes.
04 - Transfer the mixture to a blender or use an immersion blender to puree until completely smooth.
05 - Pour the puree through a fine-mesh sieve into a large bowl, pressing firmly with the back of a spoon to extract as much liquid as possible. Discard the seeds and skins.
06 - Stir the lemon juice into the strained mixture.
07 - Pour the strained mixture into a shallow metal baking dish and place in the freezer.
08 - After 45 minutes, use a fork to scrape and break up any icy edges that have formed. Return the dish to the freezer.
09 - Every 30-45 minutes, scrape and fluff the mixture vigorously with a fork to create a light, crystalline texture. Continue this process for approximately 4 hours total until the granita reaches a fully frozen, fluffy consistency.
10 - Serve immediately in chilled glasses or bowls for optimal texture and temperature.
