It is best to prepare the syrup the day before: Mix 500 g of sugar with ½ liter of water, bring to the boil and boil vigorously for 3 minutes, then stir cold and place in the refrigerator. The following recipe takes around 150 ml. However, it works better in larger quantities, it can be stored in the refrigerator.
Put a metal bowl in the freezer next to it.
Remove the twigs from the currants (put a few nice twigs aside), place them in a bowl and mix with 150 ml sugar syrup and the juice of one lemon. Then mix well with the hand blender. If necessary, add a little sugar syrup. Strain the mixture through a sieve into the frozen metal bowl to remove the kernels.
If you have an ice cream machine, you can now use the mixture to make sorbet, otherwise you can put the metal bowl in the freezer and let the mixture sit. This takes 10–20 minutes, depending on the thickness of the freezer compartment. Now scrape off the mixture on the edge of the bowl with a wooden spoon or scraper and stir everything well. This process must now be repeated every 5-10 minutes until the mass is creamy and relatively firm.
When the sorbet is ready, cut off cams or shape balls and fill them nicely into glasses, decorate with a sprig of currants and serve immediately.
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