# Steps to Follow:
01 - Combine the black currants, sugar, and water in a medium saucepan. Bring to a gentle boil over medium heat, stirring continuously until the sugar completely dissolves. Reduce heat and simmer for 5 minutes, or until the currants have softened and burst open.
02 - Remove the saucepan from heat and allow the mixture to cool for 10 minutes. Transfer to a blender or use an immersion blender to puree until completely smooth.
03 - Pour the puree through a fine-mesh sieve into a clean bowl, pressing firmly with the back of a spoon to extract as much liquid as possible while removing seeds and skins.
04 - Stir in the lemon juice and taste the mixture. Adjust sweetness if desired. Cover the bowl and refrigerate for at least 1 hour until thoroughly chilled.
05 - Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes until thickened.
06 - Transfer the churned sorbet to a freezer-safe container, cover tightly, and freeze for at least 3 hours or until firm enough to scoop.
07 - Remove the sorbet from the freezer and let it sit at room temperature for 3-5 minutes before serving to soften slightly for easier scooping.
