Put the raspberries in a pan with the
sugar and vinegar. Mash over a low heat
for 10 mins until smooth and syrupy.
Rub through a sieve into a clean pan.
Tip the seeds from the sieve into
a bowl and stir in 300ml water, then
sieve again to remove the last of the
pulp from seeds. Pour the liquid into the
pan with the sieved pulp, stir well and
boil for 1 min. Pour into small sterilised
bottles and seal. The cordial
will keep unopened for a few months.
Once opened, store in the fridge.