Carefully wash currants, drain well in a sieve and sort. Puree in a food processor and pass the mixture through a sieve. Mix with cassis and season with a little sugar if desired. Pour mixture into as shallow a bowl as possible and place in freezer for a total of 2-3 hours. Meanwhile, stir well with a spoon every 15-20 minutes. Arrange finished sorbet in ice cream bowls or champagne flutes, garnish with lemon balm and hollow hips and serve immediately.
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