1. Put the jelly in a jug, pour over the water and stir until the
jelly dissolves. Cool, then slowly stir in the wine.
2 Divide the fruit between six glasses, then pour some of the jelly
into each, to just cover the fruit.
3 Cover and chill in the
refrigerator until the surface is just set – this holds the fruit in place so
it doesn’t float to the surface.
4 Top up with the remaining
jelly, cover and chill again until set. 5 Scoop the ice cream into each
glass, then decorate with fresh mint leaves.