1. Heat sugar, the water, and 1/2 cup wine in medium noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Drop in mint leaves, cover, and let stand 5 minutes. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.).
2. Remove m int leaves and stir remaining wine into sugar syrup, pour into 8 cake pan, and freeze overnight.
3. The next day, process wine ice in food processor or blender until smooth. Return to baking pan and freeze until firm, 2-3 hours, stirring once halfway through. Serve in wineglasses.