Ruby-Red Raspberry Vinegar And Old-Fashioned Vinegar Syrup - cooking recipe

Ingredients

1 lb raspberries (fresh or frozen raspberries)
2 cups red wine vinegar
1 cup simple syrup (optional, recipe follows)

Preparation

Rinse the fresh berries under cold running water and drain well. Place into a glass or stainless steel bowl and lightly crush the berries (no need to crush the frozen berries).
Stir in the vinegar, cover with a clean towel, and let stand 48 hours.
Strain the vinegar through a fine mesh sieve (line with cheesecloth or a clean coffee filter if the mesh is not fine enough).
Pour into sterilized bottles and seal. Store in a cool cupboard or storage pantry, out of direct sunlight. Use as a salad condiment. Can also be used as a beverage (allow 2 to 3 tablespoons per 8 ounces of ice water), and sweeten to taste. Makes 2 1/2 cups of raspberry vinegar.
For use as a beverage, you can mix the raspberry vinegar with 1 cup of Simple Syrup (simple syrup is made by boiling equal parts--or in this case, 1 cup each water and sugar--of water and sugar together until reduced and thickened to the consistency of honey). Bottle and store as above. Add 3 or 4 tablespoons of raspberry vinegar syrup to ice water, for a refreshing beverage. Makes 3 1/2 cups of raspberry vinegar syrup.