Pinot Noir-Oregano Sorbet

In a 2-quart saucepan, combine the lemon juice, water, Pinot Noir, and sugar. Place pan over low heat and cook until the sugar has dissolved. Remove pan from heat and stir in the oregano leaves.

Transfer the mixture to an ice-cream maker and process according to manufacturer's directions. Transfer the sorbet to an airtight container and store in the freezer.

Remove sorbet from freezer and let stand 10 minutes before serving.