1. Combine 1 cup (200 g) granulated sugar and 1/2 cup (120 ml) water in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves, then boil without stirring for 8 minutes (this is simple syrup reduction), until the syrup is slightly thickened and reads approximately 220-225°F (104-107°C) on a candy thermometer, or coats the back of a spoon.
2. Remove the saucepan from the heat and allow the syrup to cool for 3-5 minutes, until it is no longer actively steaming but is still warm to the touch.
3. Stir in 1/2 cup (120 ml) claret. The finished sauce will be pourable and lightly syrupy. Serve warm or at room temperature over ice cream or ices.
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