1. Combine the water and sugar in a medium saucepan (about 2-quart / 1.9-liter capacity). Heat over medium heat, stirring until the sugar is fully dissolved — the liquid will turn clear, with no visible granules when a spoon is lifted.
2. Remove from heat and allow the syrup to cool to room temperature, approximately 30 minutes. Transfer to the refrigerator and chill until fully cold, at least 1 hour.
3. Stir the raspberry juice and currant juice into the cold syrup until evenly combined.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes, until the mixture reaches a firm, granular sherbet-like consistency and the machine's motor begins to labor. Alternatively, pour into a shallow metal pan and freeze, stirring vigorously every 30 minutes for 2-3 hours, until the texture is uniformly icy and scoopable with no liquid center remaining.
5. Transfer to a covered container and harden in the freezer for at least 1 hour before serving. The finished ice should be firm enough to scoop cleanly and hold its shape briefly at room temperature.
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