Raspberry Vinegar

2 cups fresh raspberries, rinsed

2 bay leaves

2 ½ cups rice wine vinegar or white wine vinegar, or combo

Crush 1 cup of the raspberries in a bowl. Combine the crushed raspberries, whole raspberries, bay leaves and desired vinegar in a clean1 quart jar with a tight fitting lid.  Seal tightly.  Refrigerate for 2 weeks, turning upside down once or twice, but storing the jar right side up.  Strain the vinegar through a medium mesh sieve into a large glass measure, pressing the solids with a rubber spatula until the dripping stops.  Reserve a few of the whole raspberries to float in the jar, if desired.  Discard the solids in the sieve.  Pour the vinegar into a decorative jar with tight fitting lid.