All that is needed.

In a glass, pour mint - 2/3 Cup hot water, cover Cup with a saucer, leave for 5-10 minutes, then strain the leaves and throw away. Pour sugar 2/3 Cup mint water place the bowl on the fire, stir, bring to thick (5-10 minutes). Cool slightly. put in a bowl the currants, mint and sugar to pour champagne blend with a blender or in a food processor

Pour the mixture into a bowl from under the ice cream (with a mass of 500 g), close and place in the freezer until thickened.

When thickens, to get the sherbet and beat with a blender. Again put into the refrigerator (better to repeat this procedure a couple of times).

Sherbet is ready to spread out with a spoon for ice cream in bowls to ice-cream or cups. Bon appetit!!!