Raspberry Shrub (Drinking Vinegar)
Ingredients:
Method
Place the raspberries in a plastic or china bowl and pour over the vinegar. Mash them together. You can use a liquidiser or stick blender.
Cover the bowl with cling film and place in the fridge for 48hrs. Give the mixture a stir from time to time.
Strain the fruit and vinegar through a piece of scalded muslin into a suitable pan, squeezing to extract all of the liquid.
Add the sugar to the liquid in the pan.
Over a low heat stir until the sugar is dissolved and then boil for 2 minutes.
Cool and bottle making sure the bottles have been sterilised.
Store in the fridge. It should keep for at least 6 months.