Rinse the strawberries, blueberries and black currants under cold water. Drain and pat dry with a clean towel. Hull the strawberries and quarter them so the pieces are roughly bite-sized. Place the prepared strawberries, blueberries and black currants in separate small bowls.

Flavor the yogurt

In a medium bowl, combine the Greek yogurt with the vanilla extract and lemon zest. Stir until evenly combined. Taste and, if you prefer sweeter yogurt, fold in 1 tablespoon of the honey now (reserve remaining honey for drizzling).

Layer the parfaits

Use four 10–12 oz serving glasses or bowls. Start by spooning about 1/4 cup of the flavored yogurt into the bottom of each glass. Add a layer of mixed berries (about 2 tablespoons strawberries, 1 tablespoon blueberries, 1 tablespoon black currants per glass). Sprinkle about 2 tablespoons of granola over the fruit layer.

Repeat layers

Add a second layer of yogurt (about 1/4 cup) to each glass, followed by another small portion of berries (same proportions) and another 2 tablespoons of granola. Finish with a final dollop of yogurt (about 2 tablespoons) if desired so the top has creamy coverage.

Finish and garnish

Drizzle roughly 3/4 tablespoon to 1 tablespoon of honey over the top of each parfait (total honey used should be about 3 tablespoons across all parfaits). Sprinkle a light pinch of ground cinnamon over each serving if using, and garnish with a small sprig of mint. If assembling ahead, wait to add granola to the top until just before serving to keep it crunchy.

Serve

Serve immediately, or chill covered in the refrigerator for up to 2 hours. If stored longer, keep granola separate and add just before serving to maintain texture.