Red Wine and Cherry Sorbet

Directions
Preparation:1hour  ›  Cook:4hours  ›  Ready in:5hours 

1. Chill 2 shallow metal tins in fridge.
2. Place 1 cup water, 1 cup caster sugar and reserved juice of cherries into one saucepan on medium heat.
3. Place 1 cup of water, 1 cup of red wine and 1 cup of caster sugar into another saucepan on medium heat. Allow both to reach a boil.
4. Roughly process cherries in blender (or as smooth as you like, I like biting into a bit of cherry).
5. Reduce sugar mixtures down to a light syrup by boiling without stirring for around 10 minutes.
6. Remove from heat and allow to cool to room temperature.
7. Whisk cherry syrup into processed cherries, pour into 1 of the chilled tins, cover tightly with foil and return to freezer for 2 hours.
8. Whisk red wine syrup into remaining red wine pour into chilled tin, cover tightly with foil and return to freezer 2 hours (Because there is still some alcohol red wine may take a little longer).
9. Beat egg whites till soft peaks form. Add egg to sorbet when it is the consistency of a slushy move through using a metal whisk. Leave for another 2 hours.
10. Chill serving glasses for at least 1/2 hour. Using a chilled metal spoon, scoop some cherry sorbet into chilled glass, top that with a scoop of red wine sorbet.
11. Top with a strawberry fan and a sprig of mint and serve immediately.