4 cups fresh ripe raspberries (about 2 pints)
2 cups cider vinegar
2 cups sugar
Sprig of fresh mint for garnish (optional)
Add the fresh raspberries to a large glass bowl or glass pitcher. Pour the cider vinegar over the raspberries. Cover the raspberry mixture tightly and refrigerate 3-4 days.
Strain the raspberry mixture into a medium saucepan; press the raspberries with the backside of a wooden spoon to release the fruit liquor.
Place a fine strainer over a bowl and strain the raspberry mixture; discard the fruit flesh. Pour the raspberry liquid back into the pan and stir in the sugar. Boil 2-3 minutes. Remove the raspberry liquid from the heat and cool. Store in a covered container.
Mix 1/4 cup raspberry concentrate with 1 cup very cold water. Place into a clear glass. Garnish with a fresh mint sprig and a few raspberries.
Note: For a modern version: add crushed ice.
This recipe is from History Lover's Cookbook.