# Preparation Steps:
01 - Combine black currants, water, and 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 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 the mixture 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 the lemon juice and gin until well incorporated. Taste and adjust sweetness or acidity as desired.
06 - Transfer the mixture to the refrigerator and chill for at least 1 hour until completely cold.
07 - Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions for approximately 20-25 minutes until thick and slushy.
08 - Transfer to a freezer-safe container with a lid and freeze for at least 3 hours until firm.
09 - Remove sorbet from freezer and let sit at room temperature for 5-10 minutes before scooping. Serve in chilled glasses.
