1. Put half the raspberries in a bowl and cover with the vinegar. Cover and leave in a warm place for 1 week, stirring occasionally.
2. Strain off the liquid into another bowl, and add to this the remaining raspberries. Leave these covered in a warm place for another weekk, stirring occasionally.
3. Strain once more, and pour into sterilized bottles. Pop a few raspberries in at the end if you have some.
4. Seal firmly and store for at least 1 month.
This has a very good flavor and color, better than other raspberry vinegars I have made. I'd make it this way again, for sure.
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