Red Wine and Black Pepper Sorbet

1 bottle vegan dry red table wine (750ml)
1/2 tsp ground black pepper
1/3 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.