2yellow peachesskins and pits removed, and chopped
2white peachesI left the skins of for the pretty pink color they would impart, pits removed, chopped
Expose the flesh (where the flavor is) of whatever fruit you are using. Slice the fruit into medium-sized chunks. Get rid of any pits. And, if you’re using citrus fruit, the white part (the pith) is bitter, so you don’t want that in your infusion, but the rind has lots of citrus oils, so keep as much of the colored part as possible.
Place the chopped fruit in the glass or plastic jar and cover with vodka. The amount of vodka you’ll use is directly proportional to the amount of fruit you have. Place the jar in the refrigerator, or in a cool, dark place.
Allow the flavors to combine. Stronger flavors like citrus can be infused as quickly as couple days, while mellow flavors like watermelon and apple can take a week. Really light flavors like cucumber and lavender can take as long as two weeks. Periodically taste the mixture to see how it’s coming along.
Strain the vodka and fruit through a fine mesh strainer. Push on the pulp as necessary, just be cautious, the fruit will start to puree and make its way into the liquor- though this will make for more flavor and color, and some may be desirable.
You can discard the pulp or, eat the vodka-flavored fruit instead of throwing it away.
Find this and other delicious recipes at Life Currents https://lifecurrentsblog.com