# Directions:
01 - Rinse the black currants thoroughly under cold water and remove any stems or debris.
02 - In a medium saucepan, combine sugar and water. Bring to a simmer over medium heat, stirring until sugar dissolves completely, approximately 3 to 4 minutes.
03 - Add black currants to the saucepan and simmer for 5 minutes until 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 solids.
06 - Stir in lemon juice and taste the mixture. Adjust sweetness if necessary.
07 - Cover and refrigerate the mixture for at least 2 hours until thoroughly cold.
08 - Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions, typically 20 to 30 minutes, until thick and slushy in texture.
09 - Transfer the 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 easier scooping.
