Valentine's Day Drinks: Overnight Prep for a Tangy Syrup

Instructions:

1. Place 2 cups (250g) of raspberries into your glass bowl. Ensure they are dry so you don't dilute the juice.
2. Pour 1 cup (200g) of superfine sugar over the berries and mash them thoroughly with a spoon until no whole berries remain and the mixture looks like a thick slurry.
3. Cover the bowl and let it sit at room temperature for about 2 hours. This allows the sugar to draw out the juice through osmosis.
4. Pour in 0.5 cup (120ml) of champagne vinegar and stir well.
5. Transfer the mixture to a jar and refrigerate for at least 24 hours. Wait until the sugar is completely dissolved and the liquid is deep red.
6. Pour the mixture through a fine mesh sieve into a clean bowl, pressing the solids with the back of a spoon until the pulp looks dry and depleted.
7. Stir in 1 tsp (5ml) of food grade rose water. Do this after straining to keep the scent concentrated in the liquid.
8. Fill four glasses with ice. Add 2 ounces (60ml) of the shrub base to each glass.
9. Top each glass with 4 oz (120ml) of sparkling mineral water until the foam reaches the rim.
10. Stir gently with a long spoon to incorporate the syrup from the bottom. Garnish and serve.