Ingredients
2 1/2 cups white vinegar
1/2 cup packed fresh raspberries
3 tablespoons sugar
1/8 teaspoon salt
2 fresh mint sprigs
Thin wooden skewers
Preparation
In a saucepan, bring vinegar, 1/4 cup of raspberries, sugar and salt to a boil. Boil 3 minutes.
Strain mixture over a bowl, pressing on the solids to extract as much juice as possible. Set aside to cool slightly.
Skewer remaining raspberries and place in a clean 2 1/2 cup capacity bottle. Add the mint sprigs.
Place a funnel over the mouth of the bottle and pour in the raspberry vinegar. Cap or cork the bottle and place in a sunny spot for 8 hours.
Store the vinegar in a dark place and let it age for about 6 weeks before serving.
