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