Raspberry Shrub-raspberry drinking vinegar

Makes 2-3 cups

2 cups fresh raspberries, washed and dried

2 cups white vinegar (any vinegar can be used as long as it is at least 5% acetic acid)

1 ½ - 2 cups sugar

Wash a large glass jar and lid in hot soapy water. Rinse well.

Submerge in a pot of warm water, bring to a boil and boil 10 minutes to sterilize.

Remove carefully from boiling water and set aside.

Mash raspberries in a bowl to release juices.

Add the raspberries and juices to the jar.

Add vinegar to stainless steel pot and bring to a boil.

Pour over raspberries making sure to leave at least ¼ inch headspace.

Cover with sterilized lid.

Store in a cool dark place at least 24 hours ( It is possible to store up to 4 weeks)

Strain through a jelly bag or dampened cheesecloth.

Place raspberry infused vinegar and sugar in a stainless steel pot and bring to a boil.

Remove from heat and allow to cool.

Pour into sterilized glass bottles or jars.

Store in fridge.

With proper sterilizing, the jars of drinking vinegar should last up to 6 months. Discard if after some time it shows any mould, cloudiness or bubbles.

To serve, pour 1 TBSP drinking vinegar over ice in a tall glass. Top with soda water, adding more drinking vinegar to taste.