Black grape and wine sorbet

Dissolve the sugar by gently heating it in a pan with 100ml water. Bring to the boil and simmer for 2 minutes, then set aside to cool.

Whizz the grapes in a blender until roughly puréed. Pour through a sieve, using a spatula to push through as much juice as possible. (You could use a juicer for this step instead.)

Stir in the cooled syrup and the wine. Chill for a couple of hours, then freeze/churn in an ice-cream machine following the instructions. Spoon into a lidded container and freeze for a couple of hours until firm. If you don’t have an ice-cream machine, pour into a shallow lidded container and freeze for 2 hours until firming up at the edges. Use a fork to beat the ice crystals in, then freeze for another 30 minutes. Repeat the beating - and freezing - for 30 minutes step for a further 2 hours, then leave to freeze for 3 hours or until firm. Serve scoops in pretty glasses.