Combine sugar and water in a small saucepan, stirring well. Bring mixture to a boil; cook, stirring constantly, 1 minute or until sugar dissolves.
Let cool slightly.
Position knife blade in food processor bowl; add sugar mixture, wine, and 1 1/2 cups blackberries. Process until smooth.
Pour blackberry puree into a wire-mesh strainer; press with back of spoon against the sides of the strainer to squeeze out juice. Discard pulp and seeds remaining in strainer.
Pour mixture into an 8-inch square pan. Cover and freeze at least 8 hours or until firm.
To serve, scrape mixture with the tines of a fork until fluffy. Scoop into 2 dessert bowls, and serve immediately. If desired, garnish with additional blackberries and mint sprigs.
