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Raspberry and Aperol Floats

['1 sprig thyme', '1/4 cup sugar', '1/4 cup (or more) Aperol', '1 1/3 cups raspberries (about 6 ounces)', '1 pint vanilla ice cream or gelato', '2 12-ounce cans club soda']

Bring thyme, sugar, and 1/4 cup water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, cover, and let sit 15 minutes. Remove thyme sprig and let syrup cool. Stir in 1/4 cup Aperol.
Divide syrup and raspberries among 4 tall glasses and muddle gently. Dividing evenly, add ice cream and top off each with club soda and more Aperol, if desired.

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