Raspberry Vinegar

• 2lb raspberries
• 2 pints white vinegar
• 2lb

Put the raspberries into a bowl and crush well. Put them into a jar with the vinegar, cover with muslin, and leave for a week. Strain the liquid into a saucepan and add the sugar. Heat gently until the sugar has dissolved, then boil rapidly, removing the scum as it rises. Pour into warm bottles and cork well. Dilute with hot or cold water to drink.