Raspberry & Lavender Vinegar (Cooking)

1 cup fresh raspberries
5 sprigs of Lavender (approx)
4 cups white wine vinegar (can use plain white vinegar)
1/3 cup sugar

Place the rasberries in a large 2 litre jar. Heat the vinegar, sugar and 1 sprig of lavender until the sugar dissolves (don’t boil or sugar might burn). Pour vinegar mixture over berries in the jar and mash. Seal jar and store in a dark, cool place for 3 weeks. After three weeks, strain and divide into sterilized jars (or other glass containers), placing a small sprig of lavender in each. Use as a flavoured vinegar in cooking, as a salad dressing component, marinade for meat and veges, etc.