- 2 1/2 pints raspberries (1 1/4 pounds)
- 3 cups sugar
- Finely grated zest of 4 lemons
- 10 ounces red wine vinegar
- 8 ounces water
- 12 mint sprigs
- Two 750-milliliter bottles Beaujolais
- 20 ounces cherry brandy, such as Clear Creek Kirschwasser
- 16 ounces fresh lime juice (2 cups, from about 12 limes)
- Orange wheels, for garnish
- In a nonreactive bowl, combine 2 pints of the raspberries with 2 cups of the sugar and the lemon zest and mix thoroughly. Cover and refrigerate for 3 days.
- Stir the vinegar into the raspberry mixture and strain the raspberry shrub through a fine sieve into a clean 1-quart glass jar.
- In a small saucepan, bring the water to a boil with the remaining 1 cup of sugar over moderately high heat, stirring to dissolve the sugar. Remove from the heat and add the mint sprigs. Let cool to room temperature. Discard the mint sprigs.
- In a large punch bowl or pitcher, combine the Beaujolais, cherry brandy, lime juice, 1 1/4 cups of the raspberry shrub and 1 1/4 cups of the mint syrup; reserve the rest of the raspberry shrub and mint syrup for another use. Refrigerate the cobbler until well chilled, about 4 hours.
- Serve the cobbler in collins glasses over ice, garnished with orange wheels and the remaining 1/2 pint of raspberries.
The raspberry shrub and mint syrup can be refrigerated up to 1 week.