Blueberry Gelatin

Great recipe for kids to make.  They may need some help with the blending but should be able to do most of it.  
www.nytimes.com: July 19, 2010

1 pint blueberries
7 ounces lime juice (from about 7 limes)
1/2 cup water
1/2 cup simple syrup, or more to taste
2 envelopes gelatin
2 cups red summer fruits, like raspberries, sliced strawberries, sliced sugar plums, etc.

1. Purée the blueberries in a blender or food processor and strain through a medium- or fine-mesh strainer into a bowl. Stir in the lime juice, water and simple syrup. Taste. If the acidity of the lime juice threatens to dominate, or if you just want it a little sweeter, add more syrup.

2. Measure ½ cup of this blue juice into a mixing bowl and sprinkle both packets of gelatin over the surface. Let it bloom for 2 to 3 minutes. Bring another 1½ cups of the juice to a boil. (You will have some juice left over; it is not a bad thing to drink over ice in hot weather, maybe with a splash of seltzer.) Watch closely or it may bubble over. Whisk the hot juice into the bowl for 2 or 3 minutes, until all the gelatin is dissolved. Refrigerate the bowl or set it inside a larger bowl containing ice water. When the gelatin is as thick as the white of an egg, about an hour later, spoon off any froth from the surface and gently fold in the fruit. Pour into a gelatin mold or 4 wineglasses, cover each with plastic wrap and refrigerate for at least 4 hours, or overnight, until it wobbles the way it should. To unmold, dip the gelatin mold in warm water for a minute, then invert onto a plate. It goes without saying that this is very nice with whipped cream. Serves 4.