Raspberry Vinegar


  • 1.2 litres (2 pints) fresh raspberries
  • 600 ml (1 pint) white vinegar
  • 100 g (4 oz) sugar


Bruise the raspberries with a wooden spoon and pour over the vinegar, stirring well. Cover and stir every day for 4–5 days. Strain through a jelly bag. For every 300 ml (½ pint) of liquid add 150 ml (¼ pint) of sugar. Heat to just below boiling temperature for 10–15 minutes. (If it does come to the boil you will lose the bright red colour but otherwise there is no ill effect.) Bottle when cold using stoppered bottles. Dilute in a proportion of about 1 part vinegar to 5 parts lemonade and serve on hot summer days. Excellent for a cold when diluted with hot water.

From Lyndsay Shearer, out of May Buchan’s Common Place Book.