New This Month

Raspberry Seltzer

Vinegars actually are no more acidic than lemons and have a long history as ingredients in drinks prepared to refresh hot farm laborers doing summer work.

  • Yield: Makes 8 cups

Source: Martha Stewart Living, July/August 2000


  • 3/4 cup raspberry vinegar
  • 6 tablespoons sugar
  • 8 cups (about 2 liters) seltzer water
  • Fresh raspberries for garnish (optional)
  • Fresh mint sprigs, for garnish (optional)


  1. Make raspberry syrup: Place raspberry vinegar and sugar in a small saucepan over medium heat; bring to a boil. Allow to boil, stirring occasionally, until the sugar has dissolved, about 1 minute. Set aside to cool.

  2. Place reserved syrup in a pitcher; add seltzer. Stir. Add ice; garnish with raspberries and mint sprigs, if desired. Serve.

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