HOW TO INFUSE VODKA RECIPES

Steps:

• 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.

Steps:

• 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.