500 mL (2 cups) white wine vinegar (or a mix of white wine and apple cider vinegars)
Instructions
Rinse and drain the raspberries. Place in a large bowl.
Sprinkle the sugar over the raspberries and toss together. Cover tightly and let macerate for 4 hours or overnight.
Line a colander or sieve with a few layers of cheesecloth, and place over another bowl. Pour the berry mixture into the sieve and strain out the solids. Press the fruit mixture to squeeze out as much juice as possible.
Mix the vinegar into the juice. Pour into a glass bottle or jar, and store in the fridge. This mixture should keep for several months in the fridge. You can save the fruit pulp and add to yogurt, muffins.
Recipe by Kiku Corner at https://www.kikucorner.com/2014/08/04/raspberry-shrub/