An simple yet sophisticated fruity sorbet balanced by a kick of dry red wine
Add strawberries, lemon juice, sugar, and about 1/2 the red wine to a blender or food processor.
Pulse until the mixture starts to look uniform (about six seconds) then add remaining wine and pulse until smooth.
Pour and spread mixture into a small loaf pan (or any small or shallow, freezer-safe container) and freeze for at least two hours.
Scoop and serve when ready to enjoy. Store any unused sorbet in the freezer.