# How to Make:
01 - In a medium saucepan, combine black currants, sugar, and water. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Simmer for 5 minutes until currants soften and burst.
02 - Remove from heat and let cool for 10 minutes. Puree the mixture using a blender or immersion blender until smooth.
03 - Strain the puree through a fine-mesh sieve into a bowl to remove seeds and skins, pressing with a spoon to extract as much liquid as possible.
04 - Stir in the lemon juice. Taste and adjust sweetness if needed.
05 - Cover and refrigerate the mixture for at least 1 hour until thoroughly chilled.
06 - Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions, usually about 20 to 30 minutes.
07 - Transfer the sorbet to a freezer-safe container, cover, and freeze for at least 3 hours or until firm.
08 - Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly.
