Wash 2 quarts of the raspberries, pour vinegar on top and mash with a wooden spoon in a glass dish. Cover and let stand for 48 hours at room temperature.

Wash remaining raspberries and pour over them, through a fine sieve or cheesecloth, the liquid formed by the first batch, discarding pulp. Let stand another 48 hours.

Mash well and strain through a fine sieve or cheesecloth.Add the sugar to the juice and simmer over low heat for about 30 minutes, or until the sugar is completely dissolved and the syrup has come to a full rolling boil. Strain again through a fine sieve or cheesecloth. Cool and bottle. Yield: 8 - 10 cups.

To serve as a long, cool drink,pour 1/4 to 1/3 cup into a glass and fill with ice and water or soda water. To serve as a liqueur, pour 1 -2 Tbsp. into a small glass and add double the amount of gin, brandy or vodka and stir. Serve well iced.