Raspberry Vinegar

Directions

1. 1
   In a nonreactive bowl, combine the vinegar and raspberries.
2. 2
   Cover and let macerate for 3 days.
3. 3
   Mash the raspberries in the bowl, then strain the liquid through a fine-mesh sieve lined with cheesecloth.
4. 4
   To every 1 cup of juice, add 1/2 pound of sugar (1 1/4 cups plus 1 tablespoon).
5. 5
   Combine the juice and sugar in a saucepan.
6. 6
   Bring to a boil and simmer (gently!)
7. 7
   for 15 minutes.
8. 8
   Let cool, then bottle.
9. 9
   Keep refrigerated for up to 3 months.
10. 10
    To serve, add 1 teaspoon raspberry vinegar to a tumbler filled with ice.
11. 11
    Add water, sparkling water, rum, brandy or prosecco.