Currant Ice

The fruit juice can be extracted and strained up to 2 days ahead and refrigerated in an airtight container. The finished ice base can be prepared and frozen up to 1 week in advance, though texture is best within the first 3 days.

Store the finished ice in an airtight, freezer-safe container for up to 2 weeks. If it becomes too hard, let it sit at room temperature for 5-10 minutes before scooping. For best texture, scrape with a fork every 30 minutes during the first 3 hours of freezing if not using an ice cream maker.