Make the raspberry puree

• Blend the raspberries until smooth.
• Strain through a sieve to remove the seeds and set the puree aside.

Cook the raspberry syrup

• Heat the raspberry puree, water and sugar in a saucepan.
• Simmer until the sugar has dissolved and the syrup thickens slightly.

Form the boba pearls

• Pour the hot syrup over the tapioca starch in a bowl and mix into a dough.
• Knead briefly, then roll the dough into small balls.

Boil the boba

• Bring a saucepan of water to a boil and drop in the pearls.
• Boil until they float and turn translucent, then drain.

Coat and serve

• Toss the drained pearls in brown sugar.
• Spoon the boba into glasses, pour over the cold milk and serve.