In a medium, non-reactive saucepan, combine the vinegar and raspberries.
Bring the mixture to a gentle boil over medium-high heat.
Immediately turn off the heat, cover, and allow the mixture to steep and cool completely to room temperature.
Pour the cooled mixture through a fine-mesh strainer into a bowl, pressing gently on the raspberries to extract all the liquid.
For an ultra-clear vinegar, strain the liquid a second time through a double layer of cheesecloth or a coffee filter.
Transfer the finished vinegar into a sterilized glass jar or bottle with a non-metallic, screw-top lid. Store in a cool, dark place.
Don't discard the leftover raspberry pulp!
Mix it with a little sugar to create a quick, tangy jam for toast or scones.
