4 cups white wine vinegar
1/2 cup sugar
2 cups of ripe fresh raspberries (or any fruit)
In medium saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly until sugar dissolves (DO NOT LET BOIL). Place the raspberries - 1 cup each - in 2 x 1 quart bottles. Next, pour the hot vinegar over it. Seal the bottles and shake slightly.
Let stand at room temperature for 48 hours.
Strain through several layers of cheese cloth into a clean jar.
Seal tightly and store for 2 to 3 weeks in cool dark place; do not refrigerate. Then pour into pretty decanters or glass bottles.
Great on fruit salads, green salads and to give as a gift.
To make herb dressing, replace the raspberries with your favorite fresh herbs and omit the sugar, following the same directions.