Raspberry Vinegar

• 1 cup red-wine vinegar
• 1 1/2 quarts freshly picked raspberries
• Sugar

1. In a nonreactive bowl, combine the vinegar and raspberries.
2. Cover and let macerate for 3 days.
3. Mash the raspberries in the bowl, then strain the liquid through a fine-mesh sieve lined with cheesecloth.
4. To every 1 cup of juice, add 1/2 pound of sugar (1 1/4 cups plus 1 tablespoon).
5. Combine the juice and sugar in a saucepan.
6. Bring to a boil and simmer (gently!)
7. for 15 minutes.
8. Let cool, then bottle.
9. Keep refrigerated for up to 3 months.
10. To serve, add 1 teaspoon raspberry vinegar to a tumbler filled with ice.
11. Add water, sparkling water, rum, brandy or prosecco.

redwine vinegar, freshly picked raspberries, sugar

Taken from cooking.nytimes.com/recipes/1017634 (may not work)