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Put the raspberries in a small saucepan with the white wine vinegar. Mash the berries enough so that there are no full berries left intact, but it does not need to be mashed to a puree. Cover the saucepan and let it sit for at least 12 hours.
Once the berries have been infused with the vinegar, take the saucepan and set it over a medium heat, bringing it to a boil for 1 minute. Then remove it from the heat and pour the mixture through a sieve into a large saucepan.
Add the sugar and whisk until dissolved, then set the pan over medium heat and bring to a simmer for 20 minutes, stirring occasionally to ensure all of the sugar has dissolved.
Remove the shrub from the heat and let it cool completely before pouring it into a container to chill in the refrigerator.
Once chilled, the shrub is ready to use. Pour it as-is over ice, lightly dilute it with sparkling water, or mix it into a cocktail of white wine or the spirit of your choice, and serve it forth.