Eating In

350ml white wine vinegar
1 punnet of raspberries
2 teaspoons of white sugar
Mash up the raspberries in a jar and add the wine vinegar and sugar. Cover and leave for at least 2 days, shaking the jar occasionally. Taste for sweetness, adding more sugar if required. Strain through muslin and bottle in a sterilised bottle. After the straining stage you can bring the vinegar to the boil and then leave to cool before bottling, but I don’t think this is strictly necessary.