Strikingly tart with a vibrant undertone of raspberries, hibiscus and rose hips, this raspberry shrub is excellent served over ice with sparkling mineral water, swirled into a cocktail or even drizzled over fresh greens for a summer cocktail.
Place the raspberries into a jar, and then crush them lightly with a fork. Drop in the hibiscus flowers and rose hips. Pour the vinegar over the berries and herbs. Seal the jar tightly with a non-reactive lid, and set it on the counter.
Allow the raspberries and herbs to infuse the vinegar for 2 weeks. Shake the jar twice daily.
After two weeks, the vinegar should be a bright, deep red. Set a fine-mesh strainer over a bowl or pitcher, and then pour the vinegar through the sieve and into the bowl. Allow the vinegar to strain on its own, without pressing, until it stops dripping - about ½ hour. Discard the solids.
Whisk the honey into the vinegar, and then bottle. Store at room temperature up to 6 weeks, or store in the fridge up to 6 months.
Notes
If you're using a metal lid, place a piece of wax paper or parchment paper over the jar before sealing, as vinegar may corrode your lid.