# Step-by-Step Guide:
01 - Combine black currants, water, and sugar in a saucepan. Bring to a boil over medium heat, stirring continuously until sugar dissolves completely.
02 - Reduce heat to low and simmer for 10 minutes until currants burst and mixture thickens slightly, stirring occasionally to prevent sticking.
03 - Remove from heat and let cool for 5 minutes. Transfer to blender and puree until completely smooth, or use immersion blender directly in saucepan.
04 - Pass puree through fine sieve into clean bowl, pressing with spoon to extract maximum liquid while removing seeds and skins.
05 - Stir in lemon juice and gin until thoroughly incorporated. Taste and adjust sweetness or acidity as needed.
06 - Refrigerate for at least 1 hour until mixture reaches 40°F throughout.
07 - Pour chilled mixture into ice cream maker and churn according to manufacturer instructions for 20-25 minutes until thick and slushy.
08 - Transfer to freezer-safe container with tight lid. Freeze for minimum 3 hours until firm enough to scoop.
09 - Let sorbet stand at room temperature for 5-10 minutes before scooping to achieve optimal texture.
