Black Currant Sorbet

• 3 cups granulated sugar
• 2 3/4 cups fresh black currants

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

granulated sugar, fresh black currants

Taken from cooking.nytimes.com/recipes/1012689 (may not work)