# How-To Steps:
01 - Rinse the black currants thoroughly under cool running water. If using fresh currants, remove all stems and discard any damaged fruit.
02 - In a medium saucepan over medium heat, combine the black currants, sugar, and water. Bring to a gentle simmer, stirring occasionally until the sugar completely dissolves and the currants burst open, approximately 10 minutes.
03 - Remove the saucepan from heat and allow the mixture to cool for 5 minutes. Transfer to a blender or use an immersion blender to puree until completely smooth.
04 - Pour the puree through a fine-mesh sieve into a large bowl. Press firmly with a spatula or spoon to extract maximum juice, discarding the seeds and skins.
05 - Stir the fresh lemon juice into the strained mixture until well incorporated.
06 - Pour the mixture into a shallow metal baking dish. Place in the freezer for 45 minutes.
07 - Remove from freezer and use a fork to scrape and break up any icy edges around the perimeter. Return to freezer immediately.
08 - Every 30 to 45 minutes, remove the dish and scrape the entire surface with a fork, working from edges to center, until the granita becomes fluffy and crystalline. Repeat this process for approximately 4 hours total.
09 - Scoop the fluffy granita into chilled glasses or bowls and serve immediately while crystals remain distinct.
