Put vinegar and raspberries in a bowl and leave for 3 days, stirring occasionally. Mash well and strain through a jelly bag without using any pressure. Measure the liquid and allow 1 lb/450g sugar to each pint/500ml liquid. Bring to the boil slowly, stirring well to dissolve sugar. Simmer for 20 minutes. Skim and leave until cold. Pour into screw-top jars or bottles and seal tightly. Use a teaspoon of raspberry vinegar in a glass of cold water as a cooling drink and to soothe a cold or fever. This used to be a great treat for country children.
© 1978 Mary Norwak estate. All rights reserved.