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Place the raspberries into a jar, and then crush them lightly with a fork. Drop in the hibiscus flowers and rose hips. Pour the vinegar over the berries and herbs. Seal the jar tightly with a non-reactive lid, and set it on the counter.
Allow the raspberries and herbs to infuse the vinegar for 2 weeks. Shake the jar twice daily.
After two weeks, the vinegar should be a bright, deep red. Set a fine-mesh strainer over a bowl or pitcher, and then pour the vinegar through the sieve and into the bowl. Allow the vinegar to strain on its own, without pressing, until it stops dripping - about ½ hour. Discard the solids.
Whisk the honey into the vinegar, and then bottle. Store at room temperature up to 6 weeks, or store in the fridge up to 6 months.