Part berry sorbet and part red wine ice cream, this frozen dessert is a brilliant way to use up leftover wine.
In a large saucepan combine the first eight ingredients (through the salt). Cook and stir over medium-high heat until fruit softens and sugar is dissolved.
Remove from heat; let mixture cool to room temperature. Remove ginger slices; discard.
Working in batches, transfer wine mixture to a blender. Cover and blend until smooth. Transfer blended mixture to a 13x9-inch dish or pan. Cover and freeze overnight.
When ready to serve, scoop sorbet into wine glasses. Top with whipped cream and sprinkle with black pepper or cinnamon, if desired.