In a saucepan, combine sugar and water over medium heat to create a syrup, stirring until dissolved.

Add raspberries and cook until they break down. Strain to remove seeds and allow syrup to cool.

Brew espresso or strong coffee and let it cool down.

In a blender, combine the cooled espresso, milk, melted white chocolate, and raspberry syrup. Blend until well mixed.

Fill glasses with ice and pour the blended mixture over the ice.