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Raspberry Shrub (Drinking Vinegar)

Ingredients:

2 kg fresh raspberries (frozen will do)

1.4 litres white wine vinegar

1 kg granulated sugar

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.