Chilled Blackberry Parfaits

• 9 cups fresh blackberries (about eight 1/2-pint baskets) or frozen (about 40 ounces), thawed
• 1 cup plus 7 tablespoons white grape juice
• 1 cup plus 4 tablespoons sugar
• 1/2 teaspoon grated lemon peel
• 5 teaspoons unflavored gelatin
• Vanilla Whipped Cream
• Fresh mint sprigs

1. Puree 6 cups blackberries in processor.
2. Pour puree into fine strainer set over 4-cup measuring cup.
3. Press on solids to extract as much juice as possible.
4. Discard solids in strainer.
5. Measure 3 cups puree (reserve any remaining puree for another use).
6. Stir 1 cup grape juice, 1 cup sugar and lemon peel into blackberry puree.
7. Pour remaining 7 tablespoons grape juice into small saucepan.
8. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
9. Stir gelatin mixture over medium-low heat until gelatin dissolves, about 1 minute (do not boil).
10. Gradually whisk warm gelatin mixture into puree mixture.
11. Transfer to 8 x 8 x 2-inch glass baking dish.
12. Cover and refrigerate overnight.
13. (Can be made 2 days ahead.
14. Keep chilled.)
15. Mix remaining 3 cups blackberries and 4 tablespoons sugar in medium bowl.
16. Let stand at room temperature at least 1 hour and up to 3 hours, tossing occasionally.
17. Spoon generous 1/4 cup blackberry gelatin into each of 8 parfait glasses or wine glasses.
18. Top with a few sweetened blackberries.
19. Spoon about 1/3 cup Vanilla Whipped Cream over.
20. Repeat layering.
21. Top with a few more berries.
22. Garnish with mint and serve.

fresh blackberries, white grape juice, sugar, unflavored gelatin, vanilla whipped cream, mint sprigs

Taken from www.epicurious.com/recipes/food/views/chilled-blackberry-parfaits-5624 (may not work)