Raspberry Sugared-Vinegar Recipe ingredients

To prepare this Raspberry Sugared-Vinegar Recipe, first put two quarts of fresh, ripe raspberries in a stone or china vessel, and pour on them a quart of vinegar. Let stand twenty-four hours, then strain through a sieve. Pour the liquid over two quarts of fresh raspberries and let stand again twenty-four hours. Then strain a second time. Allow one pound of loaf sugar to every pint of juice. Break up the sugar and let it melt in the liquor. Put the whole into a stone jar, cover closely and set it in a kettle of boiling water, which must be kept at a quick boil for one hour. Skim, and when cold bottle the vinegar for use. Poured over cracked ice with a little water added, it makes a most refreshing summer beverage.