I start cooking the syrup. To do this, take a normal mug, capacity of 200 ml, and add to it 100 g of sugar.

Fill with boiling water up to the edge of the mug and stir. Skip the syrup to the side, he needs to cool a little.

Sort out the berries and wash well.

Grind the berries in a blender into a puree, add the lemon, grind again. I had a very large lemon, so I did not take a quarter and cut a circle with a thickness of about 1.5 cm and removed the peel. Optionally, you can just squeeze the juice into a puree.

Adding to the resulting mass previously prepared syrup, he should have been a little cool. Gently mix and leave just for a few minutes. If you like chunks of berries in the dessert, feel free to skip to the next step. If you prefer a smoother consistency, you will have to stay for a while. :) As currant contains very small bones, and skin of the berries is also clearly felt in the resulting puree, I recommend you wipe the mass through a double layer of cheesecloth or through a fine sieve. Thus, the result is a homogeneous ice without any pieces of berries.

Spread the mass on the molds. A specified quantity enough for 6 special cups and 1 shot glass, this additional dose is very useful to determine the degree of freezing (and removing the first sample ;)). If special moulds, no, you can use any convenient container: plastic cups, wine glasses, silicone mold, etc. put into the freezer and wait. The waiting time depends on your freezer.

Make sure that weight good freeze and enjoy a wonderful summer taste and aroma of berries! To ready the ice was easy to pull from the mold, press it for a few seconds in hot water. Have a good mood in these hot days! :)