FRUIT INFUSED VODKA

How To Make Fruit-Infused Vodka
Makes about 3 cups vodka

2 cups chopped fruit, a single fruit or a mix of fruits

2 to 3 cups 80-proof or 100-proof vodka (see Recipe Note)

Optional extras: citrus peels, minced ginger, fresh herbs, split vanilla beans, whole cloves, whole star anise, whole cinnamon sticks, peppercorns, and other whole spices.


Equipment

Chopping board

Knife

1-quart canning jar or other container with lid

Strainer

Cheesecloth (optional)

4-cup measuring cup

Small funnel (optional)

Glass bottles with caps — empty liquor bottles, swing-top bottles, cleaned glass soda bottles, or canning jars
Instructions
Prepare the fruit: Wash and pat the fruit dry. Chop the fruit into small pieces, trimming away any stems, cores, seeds, or blemishes. Peels can be left on or peeled off — I like the extra flavor and richer color that peels add, but leaving them off gives a sweeter, purer fruit flavor. Berries and other very small fruits can be left whole.
Transfer the fruit to the canning jar: Transfer all the fruit to the canning jar, along with any extra herbs or spices you'd like to use. Pour any juice from the cutting board into the jar. If you're using berries, muddle them with a wooden spoon to break them up and release their juices.
Cover the fruit with vodka: Pour the vodka over the fruit. Use enough to completely cover the fruit and fill the jar, about 2 to 3 cups in a 1-quart jar. Seal the jar tightly and put it somewhere out of direct sunlight.
Infuse for 3 to 5 days: Shake the jar of fruit and vodka daily. You'll see the vodka gradually take on the color of the fruit. Taste it after 3 days and continue infusing to your liking. Most fruit vodkas are finished in 3 to 5 days, but you can continue infusing the vodka for longer.
Strain the fruit vodka: When the vodka has been infused, separate the fruit and the vodka by straining it into a measuring cup. If your fruit had a lot of seeds or sediment, line the strainer with cheesecloth before straining. Discard the fruit after straining.
Transfer the fruit vodka to bottles: Pour the vodka into clean glass bottles — a small funnel helps with this step. The bottles don't necessarily need to be completely filled, but they do need to be able to be sealed or the vodka will evaporate. Store the vodka out of direct sunlight; it will keep indefinitely.
Recipe Notes
80- vs. 100-proof vodka: Either 80-proof or 100-proof vodka can be used in this recipe. I find 80-proof to be more drinkable on its own and in cocktails. 100-proof will extract better fruit flavor, but can taste a bit "hot" and raw in drinks — you can cut the liquor with water or a simple syrup to taste.
Sweet fruit liqueur: To make a sweet liqueur, similar to limoncello, mix the strained vodka to taste with simple syrup (equal parts water and sugar, simmered until sugar is dissolved).