This old recipe used to quench thirsts out in the fields.
8 cups water
1 cup sugar
1/2 cup cider vinegar
1/2 cup molasses
1/2 tsp. ground ginger
In a saucepan, heat together water, sugar, vinegar, molasses, and ginger until sugar is dissolved. Chill before serving.
(must stand overnight)
One of the best thirst quenchers known to man!
Any amount of raspberries (4 to 6 qts.)
Place raspberries in a large agateware kettle. Cover with vinegar. (They do not want to have too much vinegar on them, so be careful not to float any of the berries.) Allow to stand overnight or 16 hours. Squeeze the mixture through cheesecloth. For each cup of the mixture, add 1 cup of sugar and boil for 20 minutes. Keep in a cool place. To serve, put about the same amount of raspberry shrub as you would of concentrated grape juice, and fill with water and cracked ice.