175 Gram Fresh raspberries, thoroughly washed (6 oz)
1 Tablespoon Vanilla sugar
600 ml White wine vinegar (1 pint)
Makes 600 ml (1 pint)
Pick over the raspberries and discard any fruit that look rotten. Rinse and dry on kitchen towel. Place the vanilla sugar into the vinegar bottle with 3 tablespoons of wine vinegar and swirl around. Carefully add the raspberries. Top up with the remaining vinegar and seal the bottle.
Gently turn upside several times to distribute the sugar then store in a dark, cool place for at least one week before using.
This is an excellent summer salad vinegar.