Yield: 2 cups
2½ cups (10 ounces) fresh raspberries
2 cups (16 ounces) white balsamic vinegar
2 teaspoons sugar, optional
Cheesecloth for straining vinegar
Place raspberries in a large glass container; crush berries lightly with the back of a spoon.
Warm vinegar in a medium saucepan over low heat. Pour vinegar over raspberries and allow to steep at room temperature for two weeks, shaking occasionally.
Line a strainer with cheesecloth. Strain vinegar into a medium saucepan. Add sugar, stirring over medium heat until sugar is dissolved. Pour into a sterilized glass bottle and seal. Stored in a cool, dark place, vinegar will keep 6 to 8 months.