Blackberry Parfait Recipe

Cook and Blend

Place 1 cup fresh blackberries, 2 tsp granulated sugar, 1 tsp lemon juice and 1 tbsp water in a small saucepan over medium-low heat. Cook, stirring occasionally, until berries break down and mixture is saucy, about 5 minutes.

Remove from heat and let cool for 5 minutes. Transfer the mixture to a blender or use an immersion blender and purée until smooth, about 20–30 seconds. If you prefer a seed-free purée, press through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much purée as possible. Yield: about 3/4 cup purée.

Measure & Dry Shake

In a cocktail shaker, combine 2 oz gin (or vodka), 0.75 oz fresh lemon juice, 0.5 oz simple syrup and 0.5 egg white (if using). Perform a dry shake (no ice) vigorously for 15 seconds to emulsify and create froth.

Wet Shake

Add 5 ice cubes to the shaker and shake again hard for 10–12 seconds until well chilled and frothy. Strain into a chilled coupe or small glass to hold while assembling parfait layers. Reserve about 1 oz of the shaken sour mixture to drizzle in the parfait if you prefer stronger cocktail flavor; otherwise use it as a palate layer.

Prepare serving glass: choose a tall parfait glass or small stemmed glass. Spoon 1–2 tablespoons of the blackberry purée into the bottom of the glass and gently spread to create the first fruity layer.

Add 2 tablespoons (about 1 oz) of plain Greek yogurt on top of the purée and carefully smooth. If you reserved some sour cocktail mixture, stir 1/2 oz into the yogurt beforehand for a boozy tang (optional).

Sprinkle about 1 tablespoon of granola over the yogurt. Add 3 fresh blackberries, halved if large, arranged on top of the granola for texture and look.

Repeat: spoon another 1–2 tablespoons blackberry purée, followed by 1–2 tablespoons yogurt to create a two-layer parfait. Top with remaining granola (about 1 tablespoon) and the remaining fresh blackberries (3 whole or halved), then finish with a small drizzle of the reserved shaken sour (about 1/2–1 oz) over the top to tie the flavors.

Garnish with 1/4 tsp lemon zest and 2 mint leaves. Serve immediately with a spoon. If serving as a non-boozy dessert, omit the gin/vodka and use extra simple syrup or lemon juice to balance.