2 ¼ cups white wine
2 tablespoons caster sugar
1 teaspoon lemon juice
4 leaves gelatin
1 punnet each raspberries and blueberries
½ a papaya or 1 mango, diced
Cut the gelatin leaves into shorter pieces and place in a bowl of cold water to soak for 10 minutes until soft.
Place ½ a cup of the wine in a small saucepan with the sugar. Place over a medium heat, stirring to dissolve the sugar but don’t let it boil. Remove from the heat.
Lift the gelatin out of the bowl and squeeze out the excess water. Add to the warm wine and stir to dissolve then add the remaining wine and the lemon juice.
Pour into a shallow dish, cover and refrigerate for about 6 hours or until set.
To serve: Cut the jelly into cubes and place in glasses with the fruit.