- Steep the raspberries in the vinegar for 7 days, stirring each day.
- At the end of the week, strain the liquid into measuring jug and take a note of the volume.
- Boil juice with 125g sugar/pint liquid rapidly until sugar is completely dissolved then pour into sterilised jars/bottles.
For
a great summer salad, mix the raspberry vinegar with soy sauce and sesame
oil to taste and use to dress mixed leaves and seasonal berries.