# Step-by-step Directions:
01 - Rinse the black currants thoroughly under cold water and remove any stems or debris.
02 - In a medium saucepan, combine 1 cup sugar and 1 cup water. Bring to a simmer over medium heat, stirring constantly until the sugar dissolves completely, approximately 3 to 4 minutes.
03 - Add the prepared black currants to the sugar syrup and simmer for 5 minutes until the berries soften and begin to burst.
04 - Remove from heat and let cool slightly. Using a stick blender or countertop blender, process the mixture until completely smooth.
05 - Press the purée through a fine-mesh sieve into a bowl to remove all seeds and skins. Discard the solids.
06 - Stir in 2 tbsp fresh lemon juice into the strained purée. Taste the mixture and adjust sweetness if necessary.
07 - Cover the bowl 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 the manufacturer's instructions, typically 20 to 30 minutes, until the mixture reaches a thick, slushy consistency.
09 - Transfer the churned 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.
