Bring the sugar and water to the boil, stirring until the sugar is dissolved. Cool.

Place the sugar syrup and the blueberries in a blender or food processor and whiz until smooth. (Optional: pass through a sieve.)

Add the red wine and stir. Pour into a shallow metal tray and freeze for one hour.

Remove and fork through to break up the ice crystals. Return to the freezer for another hour and fork through again.

Repeat until frozen but with a slushy sorbet consistency (or use an ice-cream machine if you have one).