1 (10 oz.) pkg. frozen raspberries, partially thawed
1/4 c. white vinegar
3/4 c. cold water
3 or 4 ice cubes

Put raspberries and vinegar in an electric blender. Cover and blend at low speed 20 seconds. Strain to remove seeds. To serve, measure 3 tablespoons raspberry mixture into tall glass, add water and ice and stir. Makes enough raspberry syrup for about 5 drinks. 51 calories per serving. In a covered container syrup keeps well for a week in the refrigerator.