# What You'll Need:
→ Fruit
01 - 1 pound 1.6 ounces fresh or frozen black currants
→ Liquids
02 - 5 fluid ounces water
03 - 3.4 fluid ounces high-quality botanical gin
→ Sweetener
04 - 7 ounces granulated sugar
→ Citrus
05 - 2 tablespoons fresh lemon juice
# How to Make It:
01 - Combine black currants, water, and granulated sugar in a saucepan. Bring to a boil over medium heat, stirring continuously to dissolve the sugar completely.
02 - Reduce heat to medium-low and simmer for 10 minutes until the currants burst and the mixture thickens slightly.
03 - Remove from heat and allow to cool slightly. Transfer to a blender or use an immersion blender to puree until completely smooth.
04 - Pass the puree through a fine sieve into a clean bowl, pressing gently to extract all liquid while removing seeds and skins.
05 - Stir in lemon juice and gin until thoroughly combined. Taste and adjust sweetness or acidity as desired.
06 - Refrigerate for at least 1 hour until the mixture is thoroughly chilled to approximately 40°F.
07 - Pour chilled mixture into an ice cream maker and churn according to manufacturer instructions, typically 20 to 25 minutes, until the consistency becomes thick and slushy.
08 - Transfer to a lidded freezer-safe container and freeze for at least 3 hours until firm.
09 - Allow sorbet to sit at room temperature for 5 to 10 minutes before scooping for easier portioning. Serve in chilled glassware.
