Crush the blueberries in a hand mixer. Bring the water to a boil with the sugar and cool. Mix the blueberry puree with the lauter sugar, red wine, liqueur and the juice of one lemon. Spread the whole through a sieve. Fill the quantity into an ice cream maker and stir. Towards the end, add a quarter of a liter of sparkling wine. Pour the sorbet into a piping bag with a nozzle, pipe into glasses and top with the remaining sparkling wine. Garnish with lemon balm.
Our tip: Use your favorite red wine for cooking!