Raspberry Vinegar Recipe
Fill a jar with raspberries, gathered dry, and pour over them as much of
the best white wine vinegar as will cover them. Let them remain for two
or three days, stirring them frequently, to break them; strain the
liquor through a sieve, and to every pint of it put a pound and a
quarter of double-refined sugar; boil it, and take off the scum as it
rises. When cool, bottle and cork it up for use. A spoonful of this
liquor is sufficient for a small tumbler of water.
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