Black Currant Sorbet - granulated sugar

Method

• 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.
• Puree 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 manufacturers instructions.
• For firmer sorbet, transfer to a covered container and freeze until solid, several hours or overnight.