In a medium saucepan over medium-high heat combine the water and sugar. Stir constantly until the sugar disolves and the mixture comes to a boil. Remove it from the heat and let the liquid cool completely. Combine the wine with the sugar syrup, cover and refrigerate for at least one hour and up to over night.

Add the mixture to the ice cream maker and churn according to the manufacturer's directions. Once churned transfer the sorbet to a freezer safe container and freezer for at least 4 hours before serving.

Garnish with the mint leaves.