By Rebecca Goodman
Enquirer staff writer

Infusing your own vodka is easy and fun and the result is delicious.

Homemade infusions are done with a process called maceration, or soaking an ingredient in a spirit until the spirit reaches the desired flavor.

A pineapple cosmo made with infused vodka prepared by Vito Ciepiel, owner of Vito's Cafe in Ft. Thomas, KY. (Enquirer photo/BRANDI STAFFORD)

You can infuse any spirit, but vodka is favored because of its neutral flavor. You can infuse vodka with almost anything, but summer fruits - melons, berries, apricots, apples, pears, even chili peppers - are a logical choice this time of year.

I recently made what I think of as the granddaddy of all infusions - a fruit cocktail infusion.

I went to a farmer's market and bought ripe watermelon, honeydew melon, strawberries, peaches and kiwi fruit - but you can add any fruit you want.

Peel the kiwi, peaches and melons and chop into 1/2-inch pieces. Slice the strawberries.

Place all the fruit in a tall glass jar. It's nice if the jar has a spout, but not necessary. Don't pack the fruit, but fill the jar to the top. Pour good-quality vodka to the top of the jar. Screw the lid on tightly, give it a good shake and store in a dark place.

Check your infusion 24 hours later and every 24 hours after that, tasting it until it reaches the flavor you desire. Give it a good shake every day, too.

I infused my fruit cocktail vodka for 48 hours - I couldn't wait any longer. If your jar has a spout, you can simply pour your vodka from it. I strained mine through a kitchen strainer. It wasn't entirely clear but that didn't bother me. For clear vodka, strain it through a double layer of cheesecloth.

The vodka drew out the color of the watermelon and strawberry and ended up a pretty pale pink. I poured it over ice in a shaker, then drank it straight. It was fresh, fruity, slightly sweet with a dominant flavor of the watermelon. You can store the leftover vodka in the refrigerator or the freezer to preserve the freshness.

Do-it-yourself infusion recipes

Apricot Vodka

1 dozen apricot seeds

1 pint vodka

Place the seeds in a jar and pour in the vodka. Let sit at room temperature for 24 hours. Taste. Strain it or let it sit another 24 hours and taste again.

Pepper Vodka

2-4 jalapeŇo peppers

1 quart vodka

Place peppers in jar whole or cut in half for quicker infusion and more intense flavor. Let it sit for 1-2 weeks, tasting for desired flavor.

Blueberry Martini

1 quart vodka

1 pint blueberries, rinsed and dried

1 cup raspberry liqueur

Juice of 1 lime

1 twist of lime zest

Put a small nick in each of the blueberries and put in a glass jar. Pour the vodka over the blueberries then add the raspberry liqueur. Let sit in a dark place for 2 weeks.

To make martinis, fill a cocktail shaker with ice. Put 2 parts blueberry vodka, 1 part raspberry liqueur and a dash of lime juice in the shaker. Shake vigorously and strain into a glass. Garnish with the twist of lime zest.

Pear Liqueur

3 large pears, cored and cut into 1/2-inch strips

2 whole cloves

2 whole allspice

1 cinnamon stick

1 cup sugar

2 cups vodka

Place all ingredients in a jar, cover tightly and shake to blend. Store for two weeks in a cool, dark place, shaking it every other day. After two weeks, strain the liquid through a strainer or cheesecloth into a glass bowl. Transfer to a bottle. Cap tightly and store in a cool, dark place for another 2 weeks.

Yield: 2 1/3 cups liqueur.

Infusion tips

• Wash all fruits thoroughly. You don't want pesticides or dirt in your infusion.

• Chop fibrous fruits, such as pineapple, peaches, melon and mango, into small chunks.

• Slice strawberries and citrus fruits.

• Leave blueberries, raspberries and blackberries whole.

• Never use canned fruits - the result isn't as good.

• As a rule, strong-flavored fruits and herbs or spices take less time to infuse vodka; softer, fibrous fruits take more time.

• Make citrus vodkas by infusing with the peel - not the fruit. Be aware that the peel is intense and the vodka will get bitter if infused too long.

• The most accurate method is to continually taste the infusion until it is right for you.

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E-mail rgoodman@enquirer.com