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Raspberry Vinegar has been used as a cordial for drinks and as a flavourant for dishes for a long time. It has a tang and a most definite subtle fruitiness that penetrates effortlessly and delightfully in many dishes. In another time it was often referred to as Raspberry Shrub or Raspberry Acid.

  • Raspberries
  • Sugar
  • Cider Vinegar (or other white vinegar)
  • Water

  1. Cover raspberries with a white vinegar and let them stand about a week, stirring every day.
  2. Strain the fruit and to each 500 ml (~ 1 pint) add 460 gm (~1 lb) of sugar.
  3. Boil to reduce to a syrup consistency (about one-half an hour)
  4. Bottle, and seal when cold.
Using clean ware, clean hands and sterilised glass storage bottles, this home produced product is considered to be a safe long term stored product. Please label with the date of manufacture.