Fruit Infused Vodka

Fruit Infused Vodka

Just in time for the holidays, impress your guests by serving cocktails with fruit infused vodka that yo made yourself. Even better, send a bottle home with them! Aren’t homemade gifts the best? 🙂

When the grocer accidentally delivers large punnets of fresh strawberries and blueberries to your home most people would probably make smoothies, acai bowls…me – I chose to dip my hand in making infused vodka! It was my first time I am pleasantly surprised with the outcome. Fruit Infused Vodka is really simple to make and the yield is very rewarding, in more ways than one. 😉

Use fruits, herbs, and/or spice(s) of your choice. The world is your playground and there’s no limit to your imagination! All citrus works well and so many others. Large fruits (e.g., strawberries, lemons) should be cut into smaller pieces; smaller fruits (e.g., blueberries, raspberries) can stay whole.

First step – be sure to sterilize all jars and lids you are going to “store” fruit and vodka in by using the sanitize function on your dishwasher, place in boiling water, other (same various methods used before canning vegetables and other; search the web if you’re unfamiliar).

Place fruit(s) in clean container and cover completely with vodka of your choice. I wouldn’t suggest “rot gut;” however, it’s not necessary to use top shelf either. I used midline Svedka and it tastes lovely. If there are any floating fruit bits, place a sterilized ramekin on top, inside the jar to push the fruit down [fully submerse] in vodka. If any fruit isn’t covered by vodka, there is a high chance mold will develop.

Store in a cool, dark place for at least seven days. Gently shake bottles once a day, being certain to keep all fruit submersed.

Fruit Infused Vodka
Day 7: Nice color an flavor has developed. The strawberries are completely leached of their color. They’re white!

Open and taste. When desired flavor is reached, strain into sterile bottles. A strainer funnel is sufficient for fruits that don’t discard small seeds or disperse haze. For others (e.g., strawberries and lemons), line the funnel with a coffee filter to make sure infused vodka has no debris or cloudiness. The coffee filter will take about an hour (depending on amount of fruit and vodka) to drip through.

Label your Fruit Infused Vodka and store in a cool, dark space for up to a year…although I don’t think it will last that long once you’ve sampled it. Please message me with any questions or additional tips you might have. Cheers and remember to always have fun in the kitchen!

Fruit Infused Vodka
Blueberry and Thai basil infused vodka after seven days. The aroma is amazing!

I made strawberry lemon vodka and blueberry basil, because those were the ingredients I had on hand. I kept a jar of boozy blueberries topped with fresh vodka in the refrigerator for garnish and to simply snack on. Yum!



Simple cocktail ideas:

Strawberry Lemonade Martini – 2 oz Strawberry Lemon Vodka, 4 oz your favorite lemonade. Shake with ice, pour into glass, garnish with lemon slice.

Blueberry Basil Fizz – 2 oz Blueberry Basil Vodka over ice, top with soda water, and garnish with leftover jarred boozy berries.

Devils River Whiskey Spiked Choco “Latte”


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