2 3/4 cups fresh black currants.
1. In a medium saucepan combine the sugar with 3 cups water. Bring to a boil, stir until sugar dissolves, and remove from heat.
In a medium saucepan combine the sugar with 3 cups water. Bring to a boil, stir until sugar dissolves, and remove from heat.
Place currants in a clean saucepan and add 2 cups of the sugar syrup. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Purée using an immersion blender or stand blender. Strain through a chinois or fine sieve, discarding solids. Allow to cool completely; mixture may be chilled in a bowl set in an ice water bath.
Stir in 1/4 cup water and 3/4 cup to 1 cup of the remaining syrup, to taste. Freeze in an ice cream maker according to manufacturer's instructions. For firmer sorbet, transfer to a covered container and freeze until solid, several hours or overnight.