Fresh, bright and zingy - what more could you want? It's the perfect way to use up a glut of raspberries and tastes delicious whatever you put it with - lemonade, fresh orange juice, or even poured over ice cream. It's easy to make, too.
- 500g raspberries
- 500g caster sugar
- 3 tsp. red wine vinegar
- 300ml water
Mash the raspberries, sugar and vinegar together in a pan. Heat over a low heat for 10 minutes until syrupy and smooth, then push through a sieve into a pan.
Mix the pulp left behind with the water, then sieve again into the same pan. Discard the seeds. Stir the contents of the pan together then boil for a minute or two.
Pour into sterilised bottles, then seal.