# Directions:
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 syrup and simmer for 5 minutes until the berries soften and begin to burst.
04 - Remove from heat and allow to cool slightly. Transfer the mixture to a blender or use a stick blender and blend until completely smooth.
05 - Press the purée through a fine-mesh sieve into a clean bowl to remove seeds and skins. Discard the solids.
06 - Stir in the lemon juice. Taste 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 manufacturer's instructions, typically 20 to 30 minutes, until the mixture becomes thick and slushy.
09 - Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours until firm.
10 - Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly for easier scooping.
