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.