In a pan add the wine with the fresh lavender and the lavender sugar.
Soak the sheets of gelatine in a bowl of cold water to soften.
Once it comes to a boil, remove it from the heat and add the sheets of gelatin.
Allow the mixture to cool, stirring occasionally.
Add the food coloring and pour the mixture into individual moulds.
Refrigerate for 5-6 hours and remove from moulds by dipping into hot water.
Garnish with twigs of lavender.