Step 1Sprinkle the gelatin over one-fourth cup wine and set aside to soften.
Step 2Combine the sugar with one-half cup wine in a saucepan. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the sugar is dissolved. Remove from the heat and stir in the softened gelatin. Stir until it's thoroughly dissolved, then pour it into the rest of the wine, along with the lemon juice. Mix well, then pour into a bowl or a compote dish and refrigerate until set. Wine seems to take longer to set than cream or fruit juices, so plan on at least 6 hours, or even overnight for a firm set.
Step 3Cut the jelly into cubes, then serve it in the compote dish or in wine glasses or Champagne coupes interspersed with the sweetened fruit.