In a large mason jar combine the raspberries, hibiscus leaves, and sugar. Seal tightly and shake well to ensure that the sugar coats all of the fruit. Place the jar in the refrigerator for 2-3 days shaking a few times a day until the fruit has broken down and become syrupy. There will be some sugar left in the syrup, that is ok. The vinegar will dissolve it.
Strain the mixture through a fine mesh sieve, pressing the solids with a wooden spoon to remove all of the liquid. Discard the solids.
Transfer the raspberry hibiscus syrup to a clean jar and add the Pompeian Organic Apple Cider Vinegar. Secure the lid and shake to combine. Store sealed tightly in the refrigerator for up to 1 month.
To make a drink
Fill a glass with ice and add 2 tablespoons Raspberry Hibiscus Shrub. Top with sparkling water and desired garnishes. Serve immediately.
