|1 cup||apple cider vinegar|
Sterilise the container in boiling water. Add raspberries in a thin layer and sprinkle sugar evenly over. Crush. Rest in fridge for 6 – 24 hours, until the majority of the sugar has dissolved. Strain out pulp, skins and pips. Add vinegar and refrigerate. Shake before use.
Recipe printed with permission by Leah Van Deventer