1. Combine 4 cups (960 ml) water and 1½ cups (300 g) granulated sugar in a medium saucepan over medium heat. Stir until the sugar is fully dissolved, 3–5 minutes (the syrup will turn from cloudy to clear). Remove from heat and allow to cool to room temperature, approximately 30 minutes.
2. Stir 2 cups (480 ml) currant juice into the cooled sugar syrup. Chill the mixture in the refrigerator until thoroughly cold, at least 1 hour (it should register 40°F / 4°C or below on an instant-read thermometer).
3. Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions, typically 20–30 minutes, until the mixture reaches a firm, granular, scoopable texture and the machine's paddle begins to labor noticeably.
4. Transfer to a chilled container, cover, and harden in the freezer for at least 1 hour before serving. The finished ice should be firm yet spoonable, with a bright, translucent appearance and no large ice crystals.
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