Summary

Ingredients

• 500 g raspberries
• 500 ml white wine vinegar, or white balsamic vinegar
• 110 g suar

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Instructions

1. Mash the raspberries (freshly picked if possible) with a spoon and fill up with vinegar. Let it rest for 2 weeks - preferably in a sealable jar (shake or stir from time to time).
2. Then pour into a saucepan, add sugar and bring to the boil while stirring. Let simmer for 10 minutes.
3. Drain through a cotton cloth and fill into bottles.