For the raspberry lemonade, mix the raspberries with water and vinegar. Leave covered in a cool place for 3 days. Stir three times a day. On the fourth day, strain through a tea towel and boil with the sugar.
Very important: skim! You can use more sugar according to taste. While still boiling, pour the juice into glass bottles and seal tightly with rubber caps or twist-off lids.
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