Dressed up for the table with fresh berries and mint sprigs, seltzer and syrupy raspberry vinegar make a thirst-quenching combination.
- Yield: Makes 2 quarts
Source: Martha Stewart Living, August 2004
- 1/4 cup raspberry vinegar
- 6 tablespoons sugar
- 2 quarts seltzer (about 2 liters)
- Garnishes: raspberries
- Fresh mint leaves
Bring vinegar and sugar to a boil in a small saucepan over medium heat. Boil, stirring occasionally, until sugar is dissolved, about 1 minute. Set syrup aside to cool. Put syrup in a pitcher; stir in seltzer, add ice, and serve.