Rose Wine Jelly with Fruits

I think this originated from Marco Pierre-White but was quickly adopted by Dad as the ingredients appealed to him. It's also the only jelly he'll eat.

1 bottle of Banrock Station White Shiraz

300g caster sugar

5 tsp gelatine

Berries of your choice

Bring the wine and sugar to the boil for a few minutes until the sugar is well and truly dissolved.

Add the gelatine and stir until well combined. Cool momentarily.

Put berries of choice (if you want to) in the bottom of a serving glass and top up with the jelly mix.

Place in the fridge until set.