2 cups of fresh raspberries (or other fruit)
3 tbls granulated tapioca
2 tbls maple syrup
Place berries in a blender & blend until smooth.
Pour through strainer.
In a saucepan, combine the strained raspberry juice with enough water to equal 2 cups. Stir in tapioca and maple syrup. Bring to the boil, then remove from the heat. Cool in the pan for 20 mins. Divide the mixture into glasses for two hours.
Top with fresh raspberries.