Place 250ml water, 200g caster sugar and reserved juice of cherries into a saucepan over medium heat.
Place 250ml water, 250ml red wine and 200g caster sugar into another saucepan over medium heat.
Bring both pans to the boil.
Roughly process cherries in liquidiser (or as smooth as you like).
Reduce sugar mixtures down to a light syrup, by boiling without stirring for around 10 minutes.
Remove from heat and allow to cool to room temperature
Whisk cherry syrup into processed cherries. Pour into one of the chilled tins, cover tightly with foil and place in freezer for 2 hours.
Whisk red wine syrup into remaining red wine. Pour into the other chilled tin, cover tightly with foil and place in freezer for 2 hours. (Because there is still some alcohol in this tin, it may take longer to freeze).
Beat egg whites until soft peaks form. Divide egg whites into two and beat into each sorbet when slushy in consistency. Let freeze for another 2 hours.
Chill serving glasses for at least 1/2 hour.
Using a chilled metal spoon, scoop some cherry sorbet into a chilled glass, top with a scoop of red wine sorbet. Garnish with a strawberry fan and sprig of mint.