“Recipe for Raspberry Vinegar A refreshing summer drink with a tingle like a carbonated punch. To make your own Raspberry Vinegar Concentrate: 6 cups fresh or frozen raspberries 1 cup white vinegar Pour vinegar over the berries, cover, and let brine for 2-3 days at room temperature. Strain out juice and discard the pulp. Measure the juice and add an equal amount sugar or honey, heating to dissolve. This will make about 1 quart concentrate. Pour a small amount in the bottom of a glass and fill with water. You’ll soon see what strength you enjoy! The quart of concentrate will make about 8 gallons of beverage but stores perfectly fine in a covered jar in the fridge for a long time. If you’re making a mega-batch (I often do 4-5 gallons of frozen berries at a time), you can preserve the concentrate by hot water bath canning quart jars for 15 minutes. Enjoy a taste of summer year ’round!”