# Preparation steps:
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 sugar syrup 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 immersion blender until completely smooth.
05 - Press the puree through a fine-mesh sieve into a bowl to remove seeds and skins. Discard the solids.
06 - Stir in the lemon juice and taste the mixture. Adjust sweetness level if necessary.
07 - Cover the bowl and refrigerate for at least 2 hours until the mixture is thoroughly cold.
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 sorbet to a freezer-safe container and freeze for at least 2 hours until firm.
10 - Remove from the freezer a few minutes before serving and let sit at room temperature to soften slightly for easier scooping.
