Blackcurrant sorbet

1. Cook the syrup. To do this, mix water and powdered sugar and bring to a boil, stirring. Let it cool for 15 minutes.
2. Pick the black currant berries and wash them. Pour the syrup over them and leave for 5-7 minutes (you need the berries to become soft). Put it on a sieve, rub the currant through it and add lemon juice.
3. Pour the resulting puree into a shallow bowl and freeze in the freezer. I mix the sorbet once every half an hour. This is necessary in order for the dessert to turn out without ice, to be lighter and airy.
4. Before serving, let the delicacy thaw slightly.

Bon appetit!