Heat wine in a small heavy saucepan over medium heat.

Add shallots and stir for a minute or two, then add sorrel and stir until the sorrel wilts.

Add cream and lime juice, raise to a boil.

Reduce to a high simmer, then simmer until the liquid is reduced to sauce consistency, about 15 or 20 minutes.

Transfer sauce to a small blender and puree until roughly smooth. You can use an immersion blender for this step.