Tangy, fresh, and almost embarrassingly easy to make, this red currant sorbet needs firstly super fresh and ripe currants, about 250 grams (one very full measuring cup). Clean them very carefully, especially the tiny stems. Place them in a bowl or tall container with 150 mls of water and 110 grams of regular sugar. Then blend with a hand mixer until all the fruit is smooth. Taste the liquid and sweeten more if you like. I strained the mixture to get most of the seeds out, but if a few spill through not to worry (they are sort of cute). Then transfer to a ceramic dish or metal pan and freeze for at least three hours, forking the sorbet periodically.