This tart-sweet, non-alcoholic raspberry drink follows a fruit-vinegar formula preserved with an 1875 diary from Kent County, Ontario. The transcription says the recipe is in another hand, so it is not credited to the diarist. Keep the cooked syrup refrigerated; it is not a pantry-preservation recipe.
This tart-sweet, non-alcoholic raspberry drink follows a fruit-vinegar formula preserved with an 1875 diary from Kent County, Ontario. The transcription says the recipe is in another hand, so it is not credited to the diarist. Keep the cooked syrup refrigerated; it is not a pantry-preservation recipe.
Step 1Rinse the raspberries under cool running water and discard any moldy or damaged fruit. Let them drain, then place them in a clean covered glass jar.
Step 2Lightly crush the berries with a clean spoon. Pour in 200 mL food-grade 5% apple cider vinegar and stir. Cover and refrigerate at 4°C or colder for 72 hours, stirring once each day with a clean spoon.
Step 3Line a fine sieve with clean cheesecloth or a jelly bag over a clean bowl. Strain without squeezing hard; let it drain, then weigh the liquid. Discard the spent berries.
Step 4Weigh an equal amount of granulated sugar to match the strained liquid; about 300 g is a planning estimate and the measured extract weight determines the actual amount. Combine the liquid and sugar in a medium saucepan and stir until the sugar is wet.
Step 5Bring the mixture to a full boil over medium heat, stirring carefully. Lower the heat and boil gently for 10 minutes, skimming foam as it rises. Stay by the pan; hot syrup can bubble and splash.
Step 6Pour the hot syrup into a clean heat-safe container. Cool it promptly, then refrigerate within 2 hours at 4°C or colder. This is a refrigerated concentrate, not a shelf-stable canning recipe. Use within 2–3 days or freeze; keep diluted drinks cold and discard any drink left at room temperature for more than 2 hours.
Step 7For each glass, stir 60 mL raspberry-vinegar concentrate into 180 mL cold water. Serve chilled. The batch makes about eight 240 mL drinks; adjust the water slightly to taste while keeping the concentrate refrigerated.
The syrup is sharp and sweet by design. Start with 60 mL concentrate and 180 mL water per glass, then add a little more water if you prefer a milder drink. Refrigerate the concentrate promptly and keep the prepared drink chilled.
Rounded estimate for one of eight 240 mL drinks, based on 500 g raspberries, 200 mL cider vinegar, an assumed 300 g sugar addition and a 1:3 concentrate-to-water ratio, using average Canadian Nutrient File values. The historic equal-weight sugar instruction means the actual sugar mass varies with the strained extract. Not laboratory analysis or package-label data.
No priority allergens are intentionally included in the listed ingredients. Check the vinegar label and cross-contact information.
Yes. Keep the concentrate chilled and stir it into cold sparkling water just before serving so the drink keeps its fizz.
