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Raspberry Vinegar

2 cups cider or white wine vinegar Put half the berries in a large china bowl, pour the vinegar over the berries, cover the bowl, and set it aside in a cool place until the next day. Strain off the liquid. Put the rest of the berries into a clean bowl and pour the liquid over them; cover and let stand until the next day. Strain off the liquid and heat to the boiling point; add the sugar and let boil twenty minutes. Store in cans or in bottles that can be corked tight. This is used as a beverage in hot weather, two or three spoonfuls being added to a glass of water.