# Steps:
01 - Rinse black currants thoroughly. If using fresh currants, remove stems.
02 - In a medium saucepan, combine black currants, sugar, and water. Bring to a simmer over medium heat, stirring occasionally until sugar dissolves and currants burst, approximately 10 minutes.
03 - Remove from heat and let cool slightly.
04 - Puree the mixture using a blender or immersion blender until smooth.
05 - Strain the puree through a fine-mesh sieve into a large bowl, pressing to extract maximum juice. Discard seeds and skins.
06 - Stir lemon juice into the strained mixture.
07 - Pour the mixture into a shallow metal baking dish.
08 - Place in freezer. After 45 minutes, use a fork to scrape and break up icy edges. Return to freezer.
09 - Every 30 to 45 minutes, scrape and fluff the mixture with a fork until fully frozen and fluffy, approximately 4 hours total.
10 - Serve immediately in chilled glasses or bowls.
