| 1 | Heat the vinegar and geranium leaves in a nonreactive saucepan until hot but not boiling. |
| 2 | Place the raspberries in a widemouthed quart (or larger) jar and crush lightly with a wooden spoon. |
| 3 | Pour in the hot vinegar and geranium leaves. |
| 4 | Cover the jar with plastic wrap and secure with string or a rubber band. |
| 5 | Season for at least 2 weeks in a cool, dimly lit place, swirling contents occasionally. |
| 6 | Strain the vinegar through a sieve lined with 2 layers of dampened cheesecloth into a sterilized bottle. |
| 7 | Drop in the fresh raspberries and fresh geranium leaf. |
| 8 | Cap or cork the bottle. |
| 9 | Makes 1 quart. |
