1 bottle vegan dry red table wine (750ml) 1/2 tsp ground black pepper 2/3 cup fructose pinch of sea salt
In a heavy medium saucepan, simmer the red wine for 20 minutes or until reduced by about one third. Add remaining ingredients and whisk together. Refrigerate for at least 2 hours or until well chilled. Freeze in an ice cream maker according to manufacturers instructions.
To make granita style, pour the mixture into a large shallow baking dish and place in the freezer. Stir every 4 to 6 hours or until it is frozen. Store in an airtight container in the freezer for up to 4 days. After 4 days the sorbet may become icy; when this happens the sorbet can be melted and refrozen.
