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5 FruitInfused Vodka Recipes to Make at Home

Infuse It. Add the infusion ingredients to your jar, fill with vodka, and cover tightly. Store on the countertop for anywhere from 3-7 days. The alcohol will preserve any fruits or veggies that.

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How to Make Infused Vodka. 1. Pour/put the flavourings into the wide-mouth jar, then top up with the vodka. Make sure the vodka completely covers the items adding the flavour. 2. Secure the jar lid and save the empty vodka bottle to refill with the infused creation later. 3.

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Step 4: Infuse. Place all of the ingredients you have chosen and prepped in the bottom of your mason jar or other air-tight container. Pour the vodka on top of the ingredients and cover it tightly with a lid. Store the container on your countertop or in your pantry. Because the alcohol preserves the fruit, it's fine to store at room temperature.

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Instructions. In a large, clean bottle or jar, add the prepared mango and vodka. Secure the lid, then gently swirl to mix the infusion. Store in a cool, dark place for approximately three to four days; be sure to shake the infusion gently each day. At the end of the time, sample the flavor by pouring some of the infusion into a glass.

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To make the infused vodka, enough for two drinks: Pour four ounces of vodka into a sealable container. Add ⅓ of a medium-sized ruby red grapefruit—the flesh only, not the skin or pith. Let sit.

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Preparation. Step 1. Combine all the ingredients in a large bowl, jar, or plastic container and seal tightly. Refrigerate for at least 5 days, preferably a couple of weeks; taste periodically and.

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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.

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Bake fruit in glass or metal dish until fruit is dried. Scrape fruit off dish, using Tito's Handmade Vodka to remove remnants from the dish. Combine Tito's and dried fruit in an infusion jar. If using fruit with cellulose (eg. citrus) remove after desired flavor is achieved, otherwise fruit can stay in the infusion jar.

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3: 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. 4: Infuse for 3 to 5 days (or longer): Shake the jar of fruit and vodka daily. You'll see the vodka gradually take on the.

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4. Add the Vodka. Place the fruit, herbs, or spices in a bottle or jar that can be sealed with a tight-fitting cap or lid. Pour in 750 ml-1.5 liters of vodka and tightly seal. You can also add.

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Steps. To begin, thoroughly clean your glass container with soap and hot water. Next, add the fruit, herbs, and/or spices you want to infuse into your vodka, washing them beforehand. Pour in vodka to cover these ingredients, seal the jar, and leave it in a dark place for one to four weeks.

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Fill each jar with fruit then pour vodka to 1/2" from the top making sure all of the fruit is covered. Tightly cover with clean lids. Set the jars in a cool dark place for 3-5 days, shaking the jars every day. Strain the Fruit Infused Vodka through a coffee filter or cheese cloth, discarding the fruit. Keep a tight lid on the Fruit Infused.

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For a sweeter-tasting infused vodka, add simple syrup to taste into the infusion. I typically add 2 - 4 tablespoons per 25.4 ounces (750 ml) of vodka. Infused vodka is a great option for no waste. Use the tops of strawberries (no leaves), a pineapple core, or other leftover fruit to make a fruit flavored vodka.

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Cut each wedge of grapefruit in 3 pieces. You will end up with 24 pieces total. Add the grapefruit in the jar. Pour vodka over the grapefruit. Cap the jar and shake vigorously. 2 cups vodka. Set on the counter out of the sunlight or in a cool place for 5 days. Make sure to shake the jar vigorously 2 times a day.

fruit infused vodka The Drunken Botanist

Seal the jar or container tightly. Store the container in a cool, dark place, such as a cupboard or pantry, to allow the infusion process to occur. The ideal temperature should be between 60°F and 75°F. Shake the container gently once a day to mix the fruit and vodka, promoting an even infusion.

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Slice the orange. Use a toothpick to poke 3-4 holes into the cranberries.*. Add the cranberries, orange, cinnamon stick and vodka to a quart sized jar. Seal and store in a cool, dark place for one week. Strain the vodka into a clean jar and discard the cranberries, orange slices and cinnamon. Add the maple syrup and shake well.