1 cup (250 mL) frozen raspberries
¼ cup (60 mL) pure maple syrup
1 cup (250 mL) whole milk
1 Tbsp (15 mL) pure maple syrup
1 cup (250 mL) packed vanilla ice cream, frozen yogurt, or extra-thick Greek yogurt
4 - 6 fresh raspberries
⅓ cup (80 mL) chunky red sugar
½ cup (150 mL) whipped cream (approx.)
1. Add the frozen raspberries and ¼ cup (60 mL) maple syrup to blender. Blend on high until pureed; about 5 minutes. Transfer to a small container with a spout and set aside. If not using immediately, refrigerate.
2. Rinse the blender, drain. Add the ice cream, milk, and 1 tablespoon (15 mL) maple. Blend on high until smooth; about 1–2 minutes.
3. Pour the chunky red sugar onto a small plate.
4. Dampen the rims of 3 medium cocktail glasses with water, then dip into the sugar. Set aside to adhere and dry, either on the counter or in the fridge.
5. Dampen the fresh raspberries in cold water, shake off the excess then roll around in the coarse red sugar to coat. Set aside on a small dish in the freezer for 10 minutes.
6. Divide evenly between your 3 decorated glasses. Start by carefully spooning in the raspberry puree. Do all glasses, then move on to the milky topping. Gently, slowly, pour into the glasses over the back of a spoon held inside the glass. This step helps keep the red and white layers distinctive. If you pour directly, they may mix and/or blend a bit.
7. Leave a bit of room at the top for whipped cream. Spoon or squirt on the whipped cream; on top of the whipped cream, carefully set two of the sugared raspberries from the freezer. Serve immediately with a straw or long soda spoon.