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Fruit-infused vodka recipe

Making your own fruit infused vodka with lemons, limes or peaches can easily be made at home with just a few simple steps.

I do enjoy the process of fruit-infused vodka and I have had great success with apple and cinnamon, jalapeno, pineapple, South American limes, etc.   But of all the different types of fruit that I have tried, perhaps one of the easiest and tastiest is infusing vodka with a citrus-based fruit (lemon, lime, etc.).  And it can be done with just a few simple steps.

Making your own fruit-infused vodka at home is a delightful and rewarding experience for several reasons. Firstly, it allows you to customize flavors to your preference, from zesty citrus to succulent berries, creating a unique drink tailored to your taste buds.

Secondly, it’s cost-effective. Homemade infusions are more affordable than store-bought options, and you control the quality of ingredients used.

Moreover, crafting your own vodka infusions eliminates artificial additives and excessive sugar common in commercial varieties, ensuring a healthier, purer beverage.

Lastly, it’s a creative and fun DIY project, perfect for personal enjoyment or as a thoughtful gift. Homemade fruit-infused vodka embodies flavor, economy, and creativity in a single bottle.

STEP 1: Pick your fruit.

Today, I am using an etrog.  (Etrog is a type of citron cultivated primarily in Israel. This citrus fruit has a yellow, faintly ribbed, thick peel and very little juice. The etrog is similar to a lemon in appearance, color, scent, and taste.   From http://kosherfood.about.com/od/glossaryofjewishfoods/g/etrog.htm).

Tip: There is no rule as to how much rind you will need. I generally use the principle that the more you use, the stronger the flavor.

fruit infused vodka

Step 2: Remove the rind

The challenge here is to remove as much of the rind as you can, and not to take any of the pith (which will add a bitter taste to your infusion).

Tip:  Get a good peeler.  I first struggled and hated this part of the process, but after finding a peeler that worked well and did not remove any of the piths, the process took much less time.

fruit infused vodka

Step 3: Add vodka (and sugar)

Place the rind into a jar, add the vodka (enough to cover all the rind), and add two tablespoons of sugar.  Shake the mixture enough to dissolve all the sugar, then place it into a cool and dark cupboard.

Tip:  Use a high-quality vodka.  I first tried several cheaper versions hoping that the infused flavor would improve the quality, but that never happened.

fruit-infused vodka
fruit-infused vodka

Cover the rind with vodka

Step 4:  Store then Drink

Store the vodka with the rinds in the cupboard for two weeks.  A little longer if you want a particularly strong infusion.  Strain the vodka into the original bottle. While many recipes call for you to remove all the rinds, I like to keep some of the longer ones in the bottle for decorative purposes. There are great articles you can read about the science of infusing vodka.

Tip:  Store in the freezer.  It will not freeze.

No further instructions for fruit-infused vodka are needed.

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